Chefs Craig and Alex won best overall table design at flavors of Connecticut last year. Oink restaurant cooked up Rye Sacchitini on Sunday morning for Kim and Mike.
Here is the recipe for Rye Sacchitini:
Serves 2 entrees
Ingredients for rye pasta:
Ingredients for pasta filling:
Ingredients for celery root puree:
Tools you will need:
Directions for pasta:
Directions for filling:
Directions for puree:
Transfer the contents of the pan to a blender and blend on high. If it won't spin, give it a dash of water till it does. Once you get the vegetables spinning add in 1 cup of buttermilk and then stream in the olive oil. The puree should be white and tangy!
Sheet out the pasta down to the second thinnest setting on your roller. Using the cutter, cut out as many circles as you can, you should be able to get 10-12 three inch diameter circles. Dust the work surface with semolina and place the circles on the semolina. Add 1 tbsp of filling into the center of each pasta circle and then lightly spray the soon to be dumplings with your spray bottle.
Using 3 fingers, pull up the sides of the pasta and form the shape of a coin purse! Pinch over the top of the filling and allow for extra pasta at the top, looking like you tied off the little purse. Repeat this on all your circles.
Add the pasta to the steaming (not boiling) water for 4-6 minutes, or until center of the dumpling is hot. While the pasta is poaching, shake the reserved 1 cup of buttermilk in a covered container, it will foam and hold for 20 minutes. Put a good amount of celery root puree on the plate, strain off dumplings and place over puree, then cover with the buttermilk foam. Garnish with herbs, cracked black pepper, and cheese if you'd like and enjoy!
To find out where Oink's doing their next pop-up restaurant to let them cook for you instead, click here.
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