Oink cooks Rye Sacchitini for Mike and Kim - WFSB 3 Connecticut

Oink cooks Rye Sacchitini for Mike and Kim

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Rye Sacchitini made by Oink. (WFSB) Rye Sacchitini made by Oink. (WFSB)
HARTFORD, CT (WFSB) -

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:

  • 1 cup fresh milled rye flour (available at Farm to Hearth upon request)
  • .5 cup unbleached all-purpose flour
  • 1 farm egg
  • 1/4 cup warm water (may not need all)
  • 1 cup semolina (for dusting work surface)

Ingredients for pasta filling: 

  • 2 cups ricotta
  • 1 cup finely chopped smoked leek
  • 1 lemon zested
  • salt & pepper to taste

Ingredients for celery root puree: 

  • 1 small celery root, cleaned down to only white
  • 4 bulbs wild onion, no green (1 small shallot and 1 clove garlic are equivilent)
  • 1 tbsp butter
  • 1 tbsp nice olive oil
  • 2 cups buttermilk (reserve 1 cup for garnish)

To garnish: 

  • fresh herbs
  • shaken buttermilk
  • coarse cracked black pepper

Tools you will need:

  • pasta roller
  • 3 inch wide round cookie cutter or water glass
  • spray bottle with water
  • steaming salted water

Directions for pasta: 

  • Add both flours into a large bowl and mix by hand. Crack egg into flour and mix with hand or with a fork till egg is incorporated.
  • Stream in warm water bit by bit mixing between additions just till dough crumbles and holds when squeezed in hand.
  • Move "dough" to work surface and kneed the dough for 5-10 minutes until the ball is medium in durability and holds together nicely. If it feels too dry and crumbles or doesn't hold, add more water. If dough feels wet, add more all-purpose flour.
  • Wrap dough into plastic wrap and place in refrigerator for a minimum of 30 min.

Directions for filling: 

  • To make the filling, either make ricotta the day before and hang in cheese cloth to strain as much whey as possible or buy a nice firm ricotta. You need 1 cup in a mixing bowl.
  • To smoke the leeks, 1 large or 2 small will do, place inside tin foil with a little olive oil, salt, and pepper and put in a charcoal grill. We cover ours in the embers to impart as much flavor.
  • When the leek is tender, chop it as finely as possible with a knife.
  • Add 1 cup of chopped leek to the ricotta and fold, season with salt and pepper to taste.

Directions for puree: 

  • Celery root puree should be stark white. To do so, slice celery root as thinly as possible. Do the same with the whites of wild onions.
  • Add 1 tbsp of butter to a shallow pan and melt over medium heat.
  • Add celery root and sliced onions to the pan, season with salt, and cover. Try to not brown the vegetables, think of it as cooking with the steam you are trapping in the pan. If you do brown the vegetables, it's OK, it's just food and will still be delicious.
  • Cook until the celery root breaks apart when you push at it with the back of a spoon.

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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