Porcini Mushrooms With Beans Al Cartoccio Food

RAVIOLO AL UOVO

Steps:

• Cover the porcinis with hot or room temp water and allow to sit for 30 minutes. Remove from the liquid with a slotted spoon before dicing into small pieces.
• Preheat the oven to 375 degrees F.
• Toss the chanterelles with olive oil and season with salt. Put on a sheet tray and roast in the oven until golden brown, about 15 minutes. Reserve for garnish.
• To a saute pan over medium-high heat, add the guanciale and render until crispy. Transfer the guanciale with a slotted spoon onto a paper towel-lined plate. To the guanciale fat in the pan, add the sage leaves and fry until crispy, about 30 seconds. Season the sage leaves with salt. Crumble the sage and set aside. Reserve the guanciale and sage for garnish.
• In a medium bowl, combine the ricotta, Parmigiano, parsley, 2 whole eggs and the diced porcinis; mix well and season with salt.
• Dust a clean work surface lightly with all-purpose flour and lay out 2 sheets (at least 12 inches long) of the rolled Chef Anne's All-Purpose Pasta Dough; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet, then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining 8 eggs one at a time and put a yolk in each ricotta "nest" the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).
• Cover each sheet of ricotta "nests" and egg yolks with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
• Bring a large pot of well-salted water to a boil. In a large saute pan, melt 1/2 stick of the butter and add 1/4 cup of the chicken stock (you're going to use the remainder for your next batch); add a sage sprig and season with salt. Bring this to boil and reduce to a simmer.
• Add 4 of the ravioli to the boiling water and cook for about 2 minutes, no more. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with the butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug. Repeat with the remaining 4 ravioli, using the remaining 1/2 stick butter, 1/4 cup chicken stock and 1 sprig sage to make the sauce.
• Transfer the ravioli to serving plates, 1 per plate. Spoon a little extra sauce over each one and finish with a sprinkey-dink of the grated Parm, guanciale, chanterelles and fried sage.
• Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt.
• Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after that, do not refrigerate.
• Roll and cut the pasta into the desired shape. How smooth and supple!

PORCINI AL CARTOCCIO: PORCINI COOKED IN FOIL

Steps:

• Preheat the oven to 400 degrees F.
• Divide the mushrooms, garlic, mint leaves into 4 equal portions.
• Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place once portion each mushrooms, garlic, and mint leaves in the center. Drizzle with a 1/4 of the extra-virgin olive oil and white wine. Season with salt and pepper. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
• Repeat the above process 3 more times to create 4 individual servings. Place the packages in the oven for approximately 15 to 20 minutes. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.

SEAFOOD AL CARTOCCIO

Steps:

• Preheat the oven to 400 degrees F.
• Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
• Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
• Preheat a grill to medium-high heat.
• Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
• Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
• Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
• Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.

WILD MUSHROOM CARTOCCIO

Steps:

• Preheat oven to 500 degrees F for 30 minutes (425 degrees F for convection ovens). Lay a large piece of parchment paper atop a large piece of aluminum foil. (The dimensions should be about 24" long by 16" wide.) Spread the softened butter on the parchment, making sure to leave a 1½-inch border, and set aside. Combine the spring onions, thyme, garlic, bay leaves, and mushrooms in a bowl. Add the olive oil, a pinch of lemon zest, and toss well. Season with the salt and toss again.
• Spread the mushroom mixture out evenly over one side of the parchment-foil. Fold the other half of the foil and parchment over the mixture. (You may need to remove some excess mixture if it is too crowded and make a second cartoccio.) Starting on one end, crimp the edges closed, folding over in pleats. Leave a 2-inch gap on the other end and add the stock through that hole. Make sure the stock is poured evenly so that you will be able to seal the cartoccio. Seal the cartoccio by folding/crimping; if it is not sealed properly, it won't expand. It should look like a half moon, with the foil on top and the parchment in the center enclosing the mushrooms. Place the cartoccio on a flat baking sheet or in a gratin dish and place it in the oven for 15 minutes if using a convection oven, 20 minutes if using a conventional oven. The cartoccio should expand and look like a small Zeppelin.
• Remove the bag from the oven and cut it open using kitchen scissors or chef's knife (be careful to avoid being burned by the hot steam). Finish with a drizzle of olive oil, a pinch of salt, and lemon juice to taste. Plate the mushrooms, pour the jus on top, and serve alongside bread, pasta, fish, or on its own.