Stuffed Pasta with Chicken & Onion Foam
Pasta is always special when you make it yourself, but a good aged cheese and a nice chicken and onion foam will make your dish truly shine.
Add <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>2<unit>tsp</unit></quantity> of salt to a stand mixer bowl
Separate <quantity>12</quantity> egg yolks. Reserve the egg whites for another recipe
Add the egg yolks and <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil
Mix on medium speed with the paddle attachment until the dough looks crumbly
Add <quantity>1</quantity> to <quantity>2<unit>tbsp</unit></quantity> of water, while still mixing, until the dough starts to come together
Transfer the dough to a working surface and knead it until a solid ball can be formed
Transfer the dough to a bowl and cover it. Let it rest for 2h until the dough is completely relaxed
Place <quantity>8</quantity> medium onions in an ovenproof skillet and bake in the oven at <temperature>180<unit>C</unit></temperature> until soft
Roughly chop <quantity>2</quantity> carrots
Cut <quantity>¼</quantity> celeriac into larges pieces
Cut <quantity>1</quantity> onion into eighths
Roughly chop <quantity>½</quantity> leek
Drizzle a large casserole with vegetable oil and place <quantity>2</quantity> chicken thighs over medium-high heat
Season with salt to taste and sear the thighs
Flip, sear the other side, and remove from the pan
Roast the onion, carrot, and celeriac on the chicken fat
Add the chopped leek
Place the chicken on top of the vegetables
Add <quantity>2</quantity> dried bay leaves and fresh parsley to taste
Add <quantity>5</quantity> juniper berries and <quantity>1<unit>tsp</unit></quantity> black peppercorn
Add salt to taste and stir
Deglaze with about <quantity>1<unit>cup</unit></quantity> of white porto wine
Add <quantity>1<unit>cup</unit></quantity> of white wine
Add <quantity>1<unit>L</unit></quantity> of water
Remove the onions from the oven
Peel the onions and add to the broth. Bring to a simmer
Drain the broth into another pot and reduce it to 2/3
Chop <quantity>1<unit>bunch</unit></quantity> of parsley
Soften <quantity>2<unit>cups</unit></quantity> of quark cheese in a bowl and add the parsley
Add <quantity>3<unit>tbsp</unit></quantity> of breadcrumbs and season with salt to taste
Grate <quantity>3<unit>tbsp</unit></quantity> of parmesan cheese
Add <quantity>1</quantity> egg yolk and stir until completely incorporated. The cheese filling is ready
Place the Cheese Filling in a piping bag. Tie and cut off the tip
Cut a piece of dough and open it by hand
Pass the dough through a pasta machine, reducing the setting between each pass
Fold the dough over itself
Run the folded dough through the pasta machine to make it <quantity>2<unit>mm</unit></quantity> thick
Cut the dough in long workable pieces. Run the filling over the pasta dough
Fold the dough over the filling. Press with a finger to make small pillows
Use a pasta cutter to cut the pasta between the marks you made with your finger. Sprinkle all-purpose flour on a tray and place the pasta on top
Fill a large pot with water and add a handful of salt. Bring to a boil
Add <quantity>2½<unit>tbsp</unit></quantity> of butter to the reduced broth. Mix with a hand blender, using a spoon to help create froth
Squeeze the juice of <quantity>½</quantity> lemon. Mix and remove from heat
Cook the pasta in the boiling water until it floats
Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a large pan over high heat
Add <quantity>1<unit>bunch</unit></quantity> of spinach and season with salt to taste. Toss until the spinach turns bright green
Plate the spinach and the pasta
Grate parmesan cheese on top and add a few tablespoons of the broth foam. The stuffed pasta with chicken & onion foam is ready
Enjoy!
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