Culurgiones
Duck, Porcini & Tarragon oil
Recipe for 6/8 people
For the pasta
- 240g Semolina Rimacinata
- 155g Plain Flour (00)
- 2 Large Eggs
- 130g Water
Tarragon oil
- 225g Grapeseed Oil
- 125g Fresh Tarragon
For the Filling
- 2 Duck Maryland legs with bone (thigh and drumstick together)
- 200g Porcini Mushrooms
- 150g Truffle Pecorino Cheese
- 600ml Duck Fat
- 6 sprigs of Thyme
- 2 sprigs of Parsley
- 2 Star Anise
- 4 Juniper Berries
- Rock salt
- Fine salt
- Black Pepper
Listen to the recipe!
METHOD
Fresh pasta
- Place Semolina Rimacinata and Plain Flour on a flat surface, create a hole in the center, add the eggs, and begin mixing.
- Gradually add water and continue kneading until you achieve a smooth and homogeneous dough.
- Let the dough rest in a container covered with a humid canovaccio for 30 minutes.
- Work the pasta with a rolling pin or pasta machine and roll it out to a thickness of about 1mm.
- Use an 8cm diameter pastry cutter to create pasta circles for Culurgiones.
Duck and porcini filling
- Grate the Truffle Pecorino.
- Cut the Porcini Mushrooms roughly. Sauté in a hot pan to give color, season with fresh parsley and a pinch of salt.
- Place the duck legs in a tray, skin down. Crush thyme, star anise, juniper berries, and mix with rock salt, then cover the entire surface of the legs, and let it rest in the fridge for 2 hours.
- Rinse the legs from the salt, dry them well, place the duck legs in a deep baking tray, and cover with duck fat.
- Bake in the oven, static, at 140ºC for 3 hours. Let it cool outside the oven, remove the legs from the fat, and shred the duck meat from the bone.
- Cut the duck meat and porcini mushrooms into small pieces (about 0.5mm). You will have extra Porcini mushrooms, set them aside.
- Mix the duck legs, porcini mushrooms, and truffle Pecorino together with a drizzle of oil. Adjust salt and pepper.
Note: The remaining duck fat can be filtered and used instead of butter or oil in other cooking.
Tarragon oil
- Pick the Tarragon leaves and blanch in water for 1:30 minutes.
- Transfer to a container with ice, and once cooled, squeeze the tarragon.
- Blend the tarragon with grapeseed oil. Slowly strain using a fine mesh strainer/food filter.
Burnt butter
Heat 100g of butter in a saucepan over medium heat with few leaves of sage. You will see the first bubbles forming around 70ºC and foam around 100ºC. Once the foam is reached, reduce the heat and continue cooking (about 1 minute) until you get a hazelnut color.
The caramelization of sugars and the optimal result occur at 120ºC (do not exceed this temperature). Remove from heat and let it rest.
To serve
Once the Culurgiones are created, cook them in salted water for about 3 minutes. Finish sautéing the Culurgiones in a pan with hazelnut butter for 30 seconds.
Plate with the remaining sautéed Porcini and finish with tarragon oil and sprigs of fresh dill.
Culurgiones, Agnolotti, and Tortellini are among my favorite ravioli shapes for the balance between pasta and this filling.
Enjoy!
