Spiral Pasta with Porcini Filling | lamb loin with spinach-leek wrap, pickled mustard seed, beet tuile, roasted garlic purée, glace, cardamom crumb
Lance S. Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, WSET II, Director of Culinary, Forsyth Country Club, Winston-Salem, N.C.
Ingredients
- Ingredients for spiral pasta dough:
- egg yolks - 12 ea.
- 00 flour - 250 gms.
- blue spirulina powder - 4 gms.
- pumpkin powder - 4 gms.
- porcini powder - 4 gms.
- beet powder - 4 gms.
- Ingredients for porcini filling:
- mushroom variety - 1 kg., finely chopped
- butter - 120 gms.
- shallot - 260 gms., minced
- garlic clove - 7 ea., minced
- ricotta cheese - 1.3 kg., well-drained
- porcini powder - 8 gms.
- Parmigiano reggiano - 120 gms.
- kosher salt - to taste
- pure ground black pepper - to taste
- flat leaf parsley - to taste
- nutmeg - pinch
- mushroom variety - for garnish, larger pieces, sauteed
- Ingredients for lamb loin with spinach-leek wrap:
- lamb racks - 10 ea.
- cream - 1/4 cup
- egg yolks - 2 ea.
- baby spinach - 1/4 bag, picked
- leeks - 4 bunches
- Ingredients for pickled mustard seeds:
- mustard seeds - 100 gms. (yellow/brown or mixed)
- apple cider vinegar - 350 gms.
- water - 350 gms.
- light brown sugar - 100 gms.
- kosher salt - 10 gms.
- bay leaves - 2 ea.
- garlic cloves - 2 ea., whole
- rosemary sprig - 1 ea.
- Ingredients for coral beet tuile:
- all-purpose flour - 26 gms.
- beet juice - 40 gms.
- water - 160 gms.
- oil - 126 gms. (canola or vegetable)
- Ingredients for garlic purée:
- garlic bulbs - 7 ea.
- olive oil - to taste
- salt - to taste
- pepper - to taste
- potato purée - 700 gms.
- Ingredients for lamb glace:
- lamb bones - 1 kg., reserve
- onions - 300 gms., chopped
- carrots - 150 gms., chopped
- celery - 150 gms., chopped
- cooking oil - as needed
- tomato paste - 30 gms.
- garlic - 20 gms.
- thyme - 10 gms., fresh
- parsley stems - 10 gms., fresh
- bay leaves - 3 ea.
- peppercorns - 5 gms., whole
- water - to cover
- Ingredients for cardamom crumb:
- butter - 200 gms., unsalted, melted
- light brown sugar - 250 gms.
- all-purpose flour - 150 gms.
- almond flour - 250 gms.
- coffee - 50 gms., ground
- sea salt - 25 gms.
- cocoa powder - 60 gms.
- cardamom - 10 gms., ground
Instructions
Procedure for spiral pasta dough:
- Make four separate batches of dough with each powder additive.
- Knead 20 minutes. Rest 20 minutes. Knead 15 minutes. Sheet.
- Run dough two times on each setting (first time stretches, second time relaxes dough).
- Achieve desired pattern, cut, fill, boil in salted water. Water should be salted like a well-seasoned broth, not like the ocean.
Procedure for porcini filling:
- Saute mushrooms on high heat with butter until golden-brown.
- Add shallots, garlic, and continue to cook. Allow mixture to cool.
- Add mushrooms to remaining ingredients. Season to taste. Chill.
Procedure for lamb loin with spinach-leek wrap:
- Fabricate lamb into bones, fat and loin. Season and sear loin.
- Pulse fat and spinach (1/4 cup cream and 2 egg yolks) until smooth. Season.
- Blanch leeks in salted boiling water until tender and shock.
- Remove the filmy substance that is released during cooking called mucilage.
- Pat leeks dry; lay out to wrap loin. Smear fat-spinach mixture onto leeks.
- Place seared loin onto leeks and wrap (finish with caul fat if desired).
- Wrap in plastic wrap and sous vide until desired temp. Rest and slice.
Procedure for pickled mustard seeds:
- Rinse mustard seeds with cold water.
- Simmer (with light brown sugar and spices) for 45 minutes to an hour until seeds are tender and plump.
- Discard whole spices. Use as desired.
Procedure for coral beet tuile:
- Pulse all ingredients in a vitamix for 45 seconds.
- In Teflon pan over medium heat, pour batter into desired size.
- Cook until 90% of the liquid has evaporated.
- Transfer from pan to cooling rack or pan.
Procedure for garlic purée:
- Slice off the top of the garlic bulbs. Rub with olive oil, salt, and pepper.
- Wrap with aluminum foil and roast until tender and golden (325°F for about 1 hour). Remove from foil and squeeze out cloves.
- Pass through tami or pulse in robot coupe with minimal olive oil.
- Add to purée. Season to taste.
Procedure for lamb glace:
- Roast bones until dark in color (400°F for 30-45 minutes).
- Saute vegetables with minimal oil until golden in color. Add tomato pasta and pince.
- Add bones and remaining ingredients. Simmer for four hours.
- Strain and continue to reduce until nappe. Monte au beurre.
Procedure for cardamom crumb:
- Combine all ingredients. Bake in a single layer at 300°F until dry (20 minutes).
To plate:
- Using a spoon or squeeze bottle, place a swoosh of roasted garlic purée slightly off-center on the plate. This acts as the flavor anchor and base for the pasta and lamb.
- Slice the rested lamb loin into medallions, ensuring even thickness.
- Gently place three pieces of the striped pasta adjacent to the lamb on the garlic purée. Angle them to showcase the striped pattern and filling. Optionally, brush with a touch of melted butter or olive oil for sheen.
- Spoon a small amount of pickled mustard seeds on the lamb, allowing some to cascade naturally if desired.
- Carefully position the beet tuile upright or at a slight angle in front of the lamb for height and drama. Ensure it’s stable and doesn’t overshadow the other components.
- Sprinkle the cardamom crumb sparingly around the lamb and pasta. Focus on areas where it can add crunch and aromatic contrast without overwhelming the plate.
- Using a spoon or squeeze bottle, drizzle the lamb glace around the plate in a controlled, artistic manner.
- Microgreens or edible flowers can be added for freshness and color. Wipe the plate edges clean for a pristine presentation.
