Jul 13 2026
Restaurants›Schymik's Kitchen›Belly Wolf Recipe

Belly Wolf Recipe

Inspired by Schymik's Kitchen
Time3h
Serves4

pistachio crumb, tarragon blossom, celery oil, thai basil dust, house made local egg agnolotti, fennel braised joyce farms duck filling, sage buerre monte, beaujolais braised voils family farm wagyu short rib, grilled freedom run farm lamb, pan seared whittle heirloom carrot

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Ingredients

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Pistachio Crumb

Celery Oil

Thai Basil Dust

Agnolotti Dough

Duck Filling

Sage Beurre Monte

Wagyu Short Rib

Grilled Lamb

Pan-Seared Carrots

Method

Pistachio Crumb

  1. 1

    Prepare the Pistachio Crumb

    Preheat the oven to 180°C (350°F). In a food processor, combine pistachios, bread crumbs, and salt. Pulse until finely ground. Add olive oil and pulse again until mixed. Spread the mixture on a baking sheet and bake for 10-12 minutes until golden brown. Let cool.

Celery Oil

  1. 2

    Make Celery Oil

    In a small saucepan, combine celery leaves and olive oil. Heat over low heat for about 30 minutes, allowing the oil to infuse. Strain the oil through a fine mesh sieve and store in a bottle.

Thai Basil Dust

  1. 3

    Prepare Thai Basil Dust

    In a food processor, blend thai basil leaves and salt until a fine powder forms. Spread the dust on a baking sheet and dry in the oven at 80°C (175°F) for 1-2 hours. Let cool.

Agnolotti Dough

  1. 4

    Make Agnolotti Dough

    On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and gradually incorporate the flour with a fork until a dough forms. Knead for 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Duck Filling

  1. 5

    Prepare Duck Filling

    In a skillet, cook chopped duck breast until browned. Add chopped fennel, onion, and garlic; sauté until soft. Pour in chicken stock, season with salt and pepper, and simmer for 15 minutes. Let cool before filling agnolotti.

Sage Beurre Monte

  1. 6

    Make Sage Beurre Monte

    In a saucepan, melt butter over low heat. Add fresh sage leaves and let infuse for 10 minutes. Strain the butter into a bowl, discarding the sage.

Wagyu Short Rib

  1. 7

    Prepare Wagyu Short Rib

    Season the short rib with salt and pepper. In a Dutch oven, sear the short rib until browned on all sides. Remove and sauté chopped carrots, onion, and garlic in the same pot. Deglaze with beaujolais wine, add thyme, and return the short rib to the pot. Cover and braise in the oven at 160°C (320°F) for 3 hours until tender.

Grilled Lamb

  1. 8

    Grill the Lamb

    Marinate the lamb with chopped garlic, rosemary, olive oil, salt, and pepper for 30 minutes. Preheat the grill and cook the lamb for about 6-7 minutes on each side for medium rare.

Pan-Seared Carrots

  1. 9

    Pan-Seared the Carrots

    Slice the heirloom carrots lengthwise. Heat butter in a skillet over medium heat, add carrots, season with salt and pepper. Sear for 5-7 minutes until tender and lightly browned.

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