Chicken Sausage Beet Pasta

INGREDIENTS

  • 3 Large Red Beets
  • 900 g Yolks
  • 1000 g 0f Flour
  • 50 g Salt
  • 50 g Extra Virgin Olive Oil
  • Pinch Asorbic Acid Beet Pulp
  • 1 Pint Rice Vinegar
  • 1 Pint Apple Cider Vinegar
  • 1 Cup Evaporated Cane Juice
  • Salt to Taste
  • 2 Links Smoked Chicken Sausage

PREPARATION INSTRUCTIONS

Beet Glaze:

  1. Using juicer, peel and juice the large red beets, reserving pulp.

Beet Pasta:

  1. Blend yolks and beet pulp in vita prep until completely smooth.
  2. Combine all other ingredients with beet yolk mix in large hobart with hook attachment.
  3. Mix on medium speed until it forms a ball that doesn’t stick to the bowl.
  4. Wrap tightly in plastic and let rest for 1 hour.
  5. Add flour onto surface and roll pasta out into a 1/8″ thick sheet.
  6. Cut into 3 inch rounds with a round cookie cutter.
  7. Place 1/4 teaspoon of beet pulp into the center of each round.
  8. Brush egg wash (on the bottom half of the round and fold over to seal.
  9. Fold back around your finger and turn down the edge to form a tortellini.

Corn Sauce:

  1. Shuck and cut corn from cobs.
  2. Juice kernels in champion juicer.
  3. Heat juice in pan slowly, stirring constantly until thickens.
  4. Transfer in to vita prep, on high add cold butter until smooth.
  5. Pass through chinois hold in lidded container.

Corn & Jalapeño Pickle:

  1. Shuck corn & char whole on grill.
  2. Cut corn from cobs and put into 2 quart container.
  3. Seed & slice jalapeños put into separate 2 quart container.
  4. In sauce pot combine  bring to simmer and pour hot over jalapeños.  Once cooled add to charred corn let sit over night.

Directions:

  1. Place pasta into boiling water for 2-4 minutes, or until they float to the surface.
  2. In a pan, add beet glaze and bring to a boil, reduce.
  3. After beet glaze reduces by half, add in pasta.
  4. Fold the beet glaze onto the pasta.
  5. Add butter allow butter and glaze to integrate.
  6. In another pan over medium heat, lightly sear the chicken sausage.
  7. Slice chicken sausage into 3/4 inch thick medallions.
  8. Plate beet glazed pasta, chicken sausage medallions, spoon the corn sauce and top with corn and jalapeño relish; garnish with some micro greens and baby corn shoots and enjoy!

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