Hazelnut and Lobster Cannelloni with Salsify Puree, Cider Vinaigrette, and Hazelnut Glaze (serves 5)
For the Cannelloni Pasta
- 1 cup all purpose flour
- 1/3 cup semolina flour
- 1/3 cup hazelnut flour that has been sifted through a fine mesh sieve
- 1 egg yolk
- 3 whole eggs
- 1 oz of hazelnut oil
- 3/4 oz of whole milk
Method
In a large mixing bowl, add all the flours and combine with your hand. Add the rest of the wet ingredients and mix with the mixer on low with a dough hook. Mix until the dough is fully incorporated (about 5 min). Kneed the dough by hand for about one minute and then wrap tightly with plastic wrap and rest the dough under refrigeration for about 30 minutes.
After the pasta has rested, cut the pasta into five pieces and roll-out each with the pasta attachment until the pasta is thin and about one foot in length.
After the pasta has been rolled-out, blanch each sheet in simmering water that has been heavily seasoned (do not boil the water, it makes the pasta difficult to handle). Blanch each sheet for about 2 minutes and shock the pasta in an ice bath.
For the Cannelloni Filling
- 1 each 1.5-2 Pound Lobster (fully cooked, cleaned and chopped)
- 1 red pepper (small dice)
- one shallot (chopped)
- 1 yellow pepper (small dice)
- ½ a granny smith apple( ¼ small dice, ¼ save for garnish)
- 1 tbsp white wine
- 5 large leaves of rainbow chard (cleaned of stem and rough chopped) (save stems for pickles)
- 1/3 cup rainbow chard stem pickles (recipe below) (1 tsp of those stems chopped, the rest for garnish)
- The juice of one lemon
- 1 tbsp roasted hazelnuts (chopped)
- 1 tsp hazelnut oil
- 1 tsp butter
- salt and pepper
- 1 tablespoon crème friache
Method for the Filling:
Sweet the the peppers, shallots and apple with the butter, when those are tender, add the rainbow chard leaves. Cook until the leaves are beginning to break-down. Add the white, and cook until the mix is dry. At this point add the hazelnuts, hazelnut oil, lemon , and the chopped pickle chard stems. Cool the mixture and fold in the lobster and crème friache and season with salt and pepper.
To assemble the Cannelloni
Lay one sheet of pasta on a cutting board lengthwise and place about two tablespoons of the filling on one end of the sheet (right-side or left-side), making sure the filling goes all the way across the width of the sheet. At this point using an egg wash, (one egg mixed with a dash of water) brush and inch of the pasta next to the width of the filling, not carefully roll the pasta over the filling one time as tightly as possible without tearing the pasta, and making sure the pasta adheres to each other with the egg wash. Each sheet should have enough length for at least two rolls, or one serving.
Repeat for each sheet.
For the Salsify Puree
- 6 pieces of salsify peeled and cut into one inch pieces
- 3 cups of heavy cream
- the juice of half a lemon
- one tbsp butter
- salt
Method for the Puree
Place the salsify and heavy cream in a sauce pot and simmer until the salsify is very tender. Stain the cream and place the salsify into a blender and blend on high. While blending the salsify add the butter and the lemon juice and a touch of the cream if the blender is not “catching” the salsify. Season to taste.
For the Viniagrette
- 1 quart of apple cider reduced to ½ a cup
- ¼ cup apple cider vinegar
- ½ cup hazelnut oil
- salt and pepper
Method for the vinaigrette
Place all ingredients in a blender and blend on high speed until emulsified. Season to taste
For the Rainbow Chard Stem Pickles
- The stems of 5 Rainbow Chard cut into one centimeter by two centimeter pieces
- 2 cups of Japanese rice vinegar
- 1/3 cup of salt
- ¼ cup of sugar
Method for the Pickles
Bring the salt sugar and vinegar to a boil and pour over the stems and cover and cool.
For the Hazelnut Glaze
- 1 cup crème Friache
- the juice of 1/2 lemon
- 1 tablespoon toasted and finely chopped hazelnuts
- one egg
- 1 tablespoon grated parmesan cheese
- Salt
Method for the Glaze
Mix all ingredients and season to taste
To assemble one dish; place one order of cannelloni’s on a tray with a little water on the bottom, and then place in the oven at 350 degrees for about 7 minutes. Meanwhile warm the salsify puree and cut half an apple into small batons.
When the cannelloni’s are hot place the glaze on them and put back in the oven at 450 degrees for 2 minutes or until the glaze caramelizes
Meanwhile smear the salsify puree on a plate. Take the apples and a few leaves of mizuna and place in a mixing bowl and dress with the cider vinaigrette.
When the cannelloni’s are caramelized place on the plate and garnish with the apples, mizuna, and the rainbow chard pickles. To finish the dish drizzle a bit more vinaigrette on the plate.
