Pumpkin cappellacci in clear chicken broth

IMG_8192

 

 

Clear Chicken Broth                                                                                                                       Yield: 02 portion 

Ingredients: Quantity
Chicken  stock 800 ml
egg whites 1 no
Celery 15 gm
Onion 15 gm
Leek 15 gm
Carrot 15 gm
ground chicken 80 gm
bouquet garni 1 no
Salt A/R
Pepper corns 3-4 nos

 

Method:

 Whisk egg white until foamy.

  1. Add peppercorns, vegetables, herbs, spices, seasoning, ground chicken and mix.
  2. Combine the cold chicken stock, the vegetable-mince mixture and salt in a large stockpot and gently bring it to boil, stirring occasionally. (Once the mixture has come to a boil, consommé should not be stirred.)
  3. Reduce to a simmer and puncture a hole in the center of the raft for the steam to escape.
  4. Gently simmer for 30-45 minutes, ensuring raft is not broken.
  5. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard the raft.
  6. Leave the chicken broth in simmer and adjust seasoning.

 

Pumpkin Capellacci                                                                   Yield: 2 portions

Ingredients: Quantity
For the pasta:Durum wheat semolina/flour 100 gm
EggCarrot (grated)              50 gm 1 no

 

Filling:

Pumpkin                               20 gm

Carrot                                    10 gm

Onion                                     5 gm

Garlic                                     5 gm

Thyme                                   1 gm

Celery (chopped)                5 gm

Salt                                        as reqd.

Pepper                                  as reqd.

Beaten egg yolk                   ½ tsp

Olive oil                                 1 tsp

Method:                                                                                                                                    

  1. Blend the carrot with the eggs to a puree and strain.
  2. Mix the ingredients for the pasta together and knead to firm, non-sticky dough.
  3. Rest for 15 -20 min.
  4. Sheet and cut to 40 mm. diameter rounds.
  5. To make the filling, cook the vegetables in olive oil till tender and soft. Add the beaten egg to bind.
  6. Spoon the mixture into the pasta rounds and fold the sides to a semi circle. Fold and stick  the ends together to get the shape.
  7. To boil the pasta, boil salted water and then add the shaped pasta and boil till al dente. Strain and serve into the soup bowl and add the simmering broth to the cappellacci. Garnish with a few rock chives and serve hot.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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