Kilard Cheddar Cheese and Chestnut Agnolotti w/ Brown Butter & Sea Truffle Velouté

Recipe by Denis Byrne, The House Restaurant, Cliff House Hotel  
Servings: 2 yield(s)
Prep Time: 90 mins
Ingredients
    Pasta Dough
  • 250 g "00" farina pasta flour
  • 1 Whole Egg, 3 Egg Yolks
  • 4 g Fine Salt
  • 1 tbsp Olive Oil
  • Mushroom Puree
  • 300 g Chestnut Mushroom
  • 1 Shallot
  • 1 Clove of Garlic
  • 100 g Butter
  • 2 Sprigs of Thyme
  • 4 g Salt
  • 10 g Sea Truffle (15ml truffle oil if you cant source sea truffle)
  • 40 g Creme Fraiche
  • Agnoletti Filling
  • 250 ml Double Cream
  • 50 g Kilard Cheddar Cheese
  • 30 g Parmesan
  • 100 g Mushroom Duxelle
  • 40 g Mushroom Puree
  • 1 Gelatine Leaf
  • 12 g Black Pepper
  • 5 g Salt
  • 10 g Tarragon/chives/sage finally chopped
  • Brown Butter/Sea Truffle Veloute
  • 25 g Plain Flour
  • 50 g 25g Brown Butter (roux) & 25g Brown Butter to finish
  • 200 ml Brown Chicken Stock
  • 40 g Mushroom Puree
  • 5 g Sea Truffle, dried ((optional, if not you can add truffle oil to taste))
Instructions
  1. Method / Pasta dough Note : If you haven’t the access to a pasta machine then that’s completely fine . You can buy cannelloni in any local shop and put the filling into them . Or get creative and turn the dish into a posh veggie lasagne . Also if you don’t like the sound of hand kneading then gathering all the ingredients in a stand mixer and combined until smooth its still ok but not as enjoyable! 1. Start by sieving the flour and salt together onto a surface . Then gather the dry ingredients into a bowl shape and create a well in the middle . 2. Whisk the eggs and olive oil together in a bowl and then add to the centre of your flour . 3. Using a fork incorporate the flour from the outside into the centre of the egg mixture , by gradually flicking the flour in to combine a paste then eventually a dough . 4. When you get to a crumb like texture its now time to knead . Simply fold over the dough over in itself repeatedly . (If you notice the dough is too dry then simply add drops of tepid water to your dough but only at caution ; too much moisture at the start of this process could result in weak pasta ) 5. By using the palm of your hand push the dough into the surface and hook the dough back in small motions . The dough should resemble a smooth surface and firm bounce back to the dough . 6. The tell to a good pasta is on your work surface , if its clean then the likelihood is that your pasta has enough strength and moisture to withhold shapes . Too wet of a surface will cause a weak dough ; if a lot of flour is left on the surface then its an indication that the dough is too dry and will rip during shaping . 7. Roll out thickness of 0.7mm on your pasta machine . Check out on my instagram for a quick tutorial on Agnolotti shaping . Method / Agnolotti Filling 1. To start you will need to get the cream into a saucepan and reduce by half . Make sure to stir every 5-10 minutes. 2. While the cream is reducing cut the kilard cheddar cheese and parmesan into 1cm x 1cm pieces and bloom your gelatine leaf in cold water for 5 minutes . 3. Once the cream has reduced to 125ml it should resemble a thickened custard consistency. 4. In a blender, add the reduced cream, cheese and gelatine. Blend on high until smooth. If the mixture is too thick when blending you can always add a few tablespoons of hot water to emulsify the creme. 5. Allow the mixture to cool on a flat tray in the fridge , once cooled it should have set firm . 6. Place cheese creme mixture into a bowl along with mushroom puree , herbs , salt , pepper . 7. Fold to combine throughout and place into a piping bag. Method / Brown Butter & Sea Truffle Veloute 1. Start by browning the butter in a saucepan . This is simply melting it in a pot until a golden brown . 2. Add in the flour which will form the roux , it will resemble a dry paste texture . 3. In a separate pot heat your chicken stock . Add in three parts allowing the stock to be absorbed by the roux mixture each time . 4. Finish the veloute with the mushroom puree and the remaining brown butter along with finely chopped sea truffle ( or truffle oil to taste ) . If you have any Madeira wine its excellent to finish this sauce with or some chopped tarragon . Method / Mushroom Puree 1. Slice mushrooms the mushrooms , garlic and shallots finely . Cube your butter into small pieces also . 2. In a saucepan with oil began to sweat off the shallot and garlic with the thyme 3. Turn the heat up and began to fry the mushrooms . The water needs to be completely removed and taken to a very dark brown colour (this process can take from 10-15mins so take your time with it ). If you find the mushrooms sticking to the pan then you can always deglaze with some red wine . 4. Once the mushrooms are fully browned remove to the heat and begin to blend . When the mixture is beginning to blend smoothly add your butter in batches to emulsify the puree . 5. Once the butter is fully emulsified with butter you can add in the creme fraiche . 6. Season the mushroom puree with salt , pepper and truffle . 7. This will then be incorporated with the creme cheese filling for your agnolotti .