Wiltshire truffle, celeriac, chestnut, Old Winchester agnolotti

Samuel Carter

Samuel Carter

20th February 2020

Wiltshire truffle, celeriac, chestnut, Old Winchester agnolotti

780 min

Makes 8.

Ingredients

Celeriac and truffle puree

  • 1 medium celeriac 140g salted butter 20g fresh black truffle 10g black truffle oil

Chestnut pasta dough

  • 450g pasta flour 200g chestnut flour 6 egg yolks 4 eggs 25ml olive oil 15g salt

Truffle broth

  • 2 large shallots 2 garlic cloves Thyme 1 sprig 10g Kombu 50ml Dark soy 200g frozen ceps 30 ml White soy 40 ml mirin 30 ml rice wine vinegar 15g Dried shitake mushroom 350ml water 20ml sesame oil

Celeriac filling

  • 1x large celeriac 80g salted butter 150g chestnuts 120g Old Winchester (grated) 10ml black truffle oil Salt to taste

Cured egg yolk

  • 3 Arlington White egg yolks 100g table salt 100g caster sugar Smoke chips

Method

Celeriac and truffle puree

Dice the celeriac and sweat down in the butter. When fully cooked add the truffle and truffle oil. Season with salt. Blend in Thermomix until smooth and then pass through a fine sieve.

Chestnut pasta dough

Blend all the ingredients in a Thermomix until it resembles couscous. Remove from the blender and push together to form a dough, knead until smooth. Cling film and chill until needed.

Truffle broth

Sweat down the garlic and shallots in a little vegetable oil. Add defrosted ceps to pan and caramelise until golden. Add all the other ingredients to the pan and cook for 30-40 minutes whilst continually tasting and adjusting seasoning.

Celeriac filling

Peel and dice the celeriac and sweat off in the butter in a pan. When completely soft add to the Thermomix and blend with the chestnuts and the grated Old Winchester. Season with salt and allow to cool before placing into a piping bag.

Cured egg yolk

Mix the salt and sugar and add good quality yolks. Leave in the fridge for 4-5 days. Heavily smoke and then dehydrate until required.

In the bottom of the bowl pipe the celeriac puree. Cook agnolotti until pasta is al dente and place on top of the puree. Micro plane generous amounts of the chestnut, old Winchester, smoked yolk and finally the black truffle over the pasta.
Warm the broth and pour table side.

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