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Fresh avocado with lime, cilantro, and onion.

Guacamole

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Roasted Beef Consommé, Leek SchmaltzConfit Ceres Shiitake Mushroom

In a mixing bowl, combine all-purpose flour and salt. Create a well in the center and add eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.

Make the Dough

In a skillet, sauté chopped cabbage over medium heat until tender. Let cool. In a bowl, combine sautéed cabbage, ricotta, parmesan, salt, and black pepper. Mix well.

Prepare the Filling

In a pan, heat chicken fat over medium heat. Add sliced leeks and a pinch of salt. Cook until leeks are soft and golden brown. Set aside.

Prepare Leek Schmaltz

In a large pot, add beef bones, carrots, onion, celery, and water. Bring to a boil, then reduce heat and simmer for 4-6 hours. Strain the broth and discard solids.

Make the Consommé

In a saucepan, combine sliced shiitake mushrooms, olive oil, minced garlic, thyme, and salt. Cook on low heat for about 30 minutes until mushrooms are tender and flavorful.

Prepare Mushroom Confit

Roll out the pasta dough thinly. Cut into squares, fill with cabbage mixture, fold and seal edges. Cook in boiling salted water for 3-4 minutes.

Assemble Agnolotti

Serve the agnolotti in a bowl with warm roasted beef consommé, topped with leek schmaltz and mushroom confit.

Serve

All-purpose flour

Eggs

Salt

Cabbage, finely chopped

Ricotta cheese

Parmesan cheese, grated

Black pepper

Leeks, sliced

Chicken fat (schmaltz)

Beef bones

Carrots, chopped

Onion, quartered

Celery, chopped

Water

Ceres shiitake mushrooms, sliced

Olive oil

Garlic, minced

Thyme, fresh

Charred Cabbage Agnolotti

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Make Charred Cabbage Agnolotti Recipe in just 3h . Roasted Beef Consommé, Leek SchmaltzConfit Ceres Shiitake Mushroom

Charred Cabbage Agnolotti Recipe

Ingredients

Pasta Dough

Filling

Leek Schmaltz

Consommé

Mushroom Confit

Method