Sautéed agnolotti with orange brown sauce on grilled wild mushroom strips and crispy wafers
x4
Ingredients for 4 people
320 g Agnolotti
150 g wild mushrooms
1 peeled orange
30 g clarified butter
1 clove of garlic
30 g Grana Padano cheese
pea powder wafer
potato wafer
FOR ORANGE SAUCE
500 g veal offal and bones
50 g rice flour
30 g extra virgin olive oil
2 cl red wine
1 l vegetable broth
juice and pulp of an orange
Procedure
Toast offal and bones in a saucepan with oil, sprinkle with rice flour and toast in the oven at 200°C for 1 hour. Before removing the saucepan from the oven, add wine and let it evaporate.
Place saucepan over stove heat and add vegetable stock, let it cook on slow flame until the mixture has taken on a nice brown colour. Sieve the mixture through a Chinese colander to make it creamy. Separately, take orange pulp and sauté in a pan with a little clarified butter, add orange juice and glaze. Finally, pour it into the previously prepared brown sauce, let it simmer for about 15 minutes and season with salt and pepper. On a hot grill, mark mushroom slices previously marinated with salt, pepper and garlic-flavoured oil. Cook Agnolotti in a saucepan with plenty of salted water, drain them “al dente” and pour them into the pan with the orange sauce. Sauté well and glaze adding a sprinkle of grated Grana Padano cheese.
On the bottom of plates, place caramelized wild mushrooms, add glazed Agnolotti, decorate with pea powder and potato wafers, two peeled orange wedges and serve hot.
Michele d’Agostino advanced training chef – fic.
