Black Truffle Pillows. Credit: Tomas Espinoza
FOR THE PASTA DOUGH
00 flour: 600 g
Whole eggs: 4
Egg yolks: 6
Salt: to taste
Olive oil: dash
Saffron water: 1-2 tbsp
FOR THE MUSHROOM-TRUFFLE FARCE
Mushrooms: 600 g (finely chopped)
Truffle shavings: 3-5 g
Clarified butter: 40 g
Butter: 50 g
Thyme: 3 sprigs
Garlic cloves: 4 (peeled and finely chopped)
Shallots: 20 g (minced)
Heavy cream: 200 g
Mushroom or vegetable stock: 200 g
Beurre manié: 90 g
Sherry vinegar: to taste
FOR THE PARMESAN STOCK
Parmigiano Reggiano: 20 g (finely grated)
Water: 300 ml
FOR THE ROASTED GARLIC PURÉE
Garlic cloves: 10 (unpeeled)
Olive oil: 2 tbsp
FOR THE PARMESAN FONDUE
Parmesan stock (see above): 285 ml
Roasted garlic purée: 1 tbsp
Butter: 150 g + 300 g
Cornstarch: 4 g
FOR THE PARMESAN CRISPS
Parmesan: 500 g (finely grated)
All purpose flour: 50 g
FOR THE GARNISH
Shiitake mushrooms
Oil
Butter
Finely chopped chives
"This is agnolotti pasta filled with a black truffle-mushroom farce. We call them ‘pillows’ because they are delicate and cloud-like, and we have had various iterations of them on the Atlas menu over the years." said Chef Freddy Atlas.
MAKE AHEAD TIPS
Several components of this dish can be prepared in advance to streamline execution:
- Parmesan Stock can be made up to 2 days ahead and refrigerated.
- Roasted Garlic Purée can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
- Pasta Dough can be made 1 day ahead, tightly wrapped, and refrigerated. Bring to room temperature before rolling.
- Mushroom-Truffle Farce can be prepared 1 day ahead and kept refrigerated. Allow it to firm up fully before piping.
- Parmesan Crisps can be baked several hours ahead and stored in a dry, airtight container.
For best results, form the agnolotti and prepare the Parmesan fondue shortly before serving.
- Combine the grated Parmigiano Reggiano and water in a saucepan.
- Bring to a gentle simmer and cook for 15 minutes.
- Strain through a fine mesh sieve or coffee filter and set aside.
- Preheat the oven to 375°F.
- Wrap the garlic cloves in aluminum foil and roast for 1 hour.
- Remove from the oven, peel, and transfer to a food processor.
- Add the olive oil and blend until smooth.
- Set aside or refrigerate until ready to use.
- Steep a pinch of saffron threads in warm water for 10–15 minutes before using.
- Mix the eggs, egg yolks, olive oil, and saffron water together.
- Add to the flour gradually in a food processor or mixer fitted with a dough hook. Knead until smooth.
- Wrap and let rest before rolling.
- Sauté the mushrooms and truffle shavings in the clarified butter until they release no more moisture.
- Add the butter, thyme, and garlic and cook until golden.
- Add the shallots and cook until soft with no color.
- In a separate pan, heat the cream and mushroom or vegetable stock.
- Whisk in the beurre manié and cook until thickened.
- Add to the mushroom mixture, then transfer to a blender and blend until homogenous but still slightly coarse.
- Season with sherry vinegar.
- Let cool, then transfer to a piping bag.
- Roll the pasta dough into sheets.
- Place a sheet on a work surface and pipe a thick line of filling down its length.
- Fold a long edge over and press to seal along the filling.
- Squeeze along the filling to form 2.5-centimeter mounds spaced about 2 centimeters apart.
- Trim the long edge, then cut between the mounds with a serrated pasta cutter.
- As you cut, the pillows will fold naturally.
- Set aside until ready to cook.
- Preheat the oven to 325°F.
- Sprinkle the Parmesan evenly over a Silpat or parchment-lined tray and dust with flour.
- Bake for 5 minutes, then stamp out small discs.
- Set aside.
- Mix the cornstarch with a small amount of cold Parmesan stock to form a slurry.
- Heat the remaining Parmesan stock with the roasted garlic purée. Add the slurry and cook until thickened.
- Add 150 g of butter, then emulsify with the remaining 300 g of butter.
- Keep warm until ready to serve.
- Sauté the shiitake mushrooms in a small amount of oil and butter until just tender.
- Cook the agnolotti in salted boiling water until tender.
- Transfer directly into the warm Parmesan fondue and gently coat.
- Serve in bowls with the Parmesan crisps and sautéed shiitake mushrooms.
- Finish with chopped chives.
