Tuesday, March 31, 2015: Lobster Agnolotti with Romesco Sauce, Squash Salpican and Charred Lemon Vinaigrette by Chef Lee HilsonPosted:
1 # Shrimp peeled, de veined
1 ½ t. Salt
½ ea Lemon zest
1 ea Lemon juiced
2 oz Cream
1 ea Egg yolk
1 ea Lobster tail, cut small pieces
8 ¼ cups AP Flour
30 ea Egg Yolks
5 ea Whole Eggs
1 oz EVO
2.5 oz Whole Milk
1. Make the pasta dough first.
2. In a mixing bowl add flour, press a well into the center of the flour and add all wet ingredients to the center.
3. Slowly start to mix with a dough hook.
4. Once the dough starts to come together, increase speed to medium and mix for 15 minutes or until dough is smooth, shiny, and bounces back when you press on it.
5. Wrap in plastic and refrigerate for an hour.
6. To make the farce, first make sure shrimp have tails removed and are completely thawed out but still cold.
7. In a perforated pan press shrimp lightly to remove any excess liquid.
8. Place shrimp in the robot coupe and pulse until pureed but not completely smooth.
9. Add the lemon zest, lemon juice, and salt. Puree again until smooth. It should start to turn white. If it binds up you may need to add a splash of water.
10. Remove from robot coupe and fold in lobster tail that has been cut into small pieces.
11. Place into a pastry bag and refrigerate until ready to use.
12. Roll pasta into sheets set to the smallest setting.
13. Pipe the farce into a line down the side closest to you.
14. Roll the pasta over away from you until in covers the farce but doesn't yet overlap.
15. Use your finger to place egg wash in a thin line next to the farce, so that when the pasta is rolled over itself away from you it doesn't flow out the side.
16. Once egg wash is applied along the side, roll the pasta the rest of the way over itself so only the bottom of the pasta is doubled up.
17. Press down on the dough with your thumbs to set desired size.
18. Use a pasta wheel to cut along the top of the filling leaving a slight lip.
19. Once you remove the excess dough, cut through each of your thumb indentations to separate each individual agnolotti.
2 T Canola oil
1/8 ea Onion, julienned
1 ea Garlic clove, smashed
2 T Marcona Almonds
2 c Roasted Red Peppers, peeled and de seeded
¼ c Pepper juice, If any, if not use water or veg stock
1 ea Slice of hearty bread
2 t salt
1. Heat up oil in a thick bottom pot.
2. Sauté onion on medium to high heat until starting to turn golden brown.
3. Add smashed garlic and toast until fragrant but do not let it burn.
4. Add Marcona almonds and toast.
5. Once onions, garlic, and almonds are a nice golden color add the peppers and sauté for 5 minutes, until all the liquid starts to dry up.
6. Deglaze with pepper juice and cook for an additional 10 minutes on medium to low heat.
7. Add bread and salt stir and puree until smooth.
8. Do not strain, the flecks of char and texture is part of the character of the sauce.
1 ea Zucchini medium diced
1 ea Yellow squash medium diced
1 ea Red Bell Pepper roasted, peeled, and diced
1 ea yellow Pepper roasted, peeled, and diced
To taste salt
Veg stock – to bind
Butter – to bind
1. Saute squash and zucchini first in a very hot pan to almost charr.
2. At the end add peppers, salt, veg stock, and butter to bind.
Charred Lemon Vinaigrette
4 ea Charred Lemon (1/2 and charred on face)
2 ea Egg yolks
2 t Salt
1 T Sugar
1 pt Canola Oil
1. Squeeze charred lemon juice into a blender.
2. Add egg yolks, salt and sugar.
3. Puree until combined, slowly emulsify in the oil and adjust the consistency with water.