Mushroom & Chestnut Agnolotti with Burnt Onion Consommé
Try this gourmet handmade Mushroom & Chestnut Agnolotti with Burnt Onion Consommé by the talented Reynold Poernomo
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Cooking tools:
- Stand mixer
- Food processor
- Blender
- Pasta machine
- Piping bag
- Fine-mesh sieve
- Fluted cutter
- Pastry brush
- Chef's knife
- Cutting board
- Stove
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Refrigerator
- Plastic wrap
- Baking sheet
- Serving bowl
- Pepper mill
Ingredients
- 100 g chestnuts, roasted and peeled
- 50 g unsalted butter, 25g extra for purée
- 1 eschalot, finely sliced
- 75 ml milk
- 250 g chicken stock or vegetable stock
- 200 g button mushrooms
- 20 g butter
- 1 eschalot, finely diced
- 2 thyme sprigs
- Salt
- pepper
- Chestnut purée
- Mushroom duxelles
- 100 g Tipo 00 flour
- 25 g fine semolina
- 110 g egg yolk
- 5 ml olive oil
- 1 brown onion
- 300 ml chicken or vegetable stock
- 80 g egg whites
- 35 g button mushrooms
- 40 g chicken thigh fillet
- 5 g beetroot slices
- 1 sprig of thyme
- 1 garlic glove
- Pea shoots
- Raw button mushroom slices
- Olive oil
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