Recipe Improv: Goat, Prunes, and Smoked Paprika With Craftbar's Lauren Hirschberg
Welcome to Recipe Improv, in which Fork in the Road throws three disparate ingredients at a chef to see what he or she can come up with. (Check out the full series here.)
Give this man some goat
This week's contestant is Lauren Hirschberg, chef de cuisine at Craftbar. Hirschberg has worked his way up under Tom Colicchio--as a culinary student he worked a stage at Craft, where, two years later, he was promoted to sous chef. In 2008, he moved on over to Craftbar.
The ingredients: Goat, prunes, and smoked paprika
The recipe: Goat Ravioli, Prune, Pine Nut, and Smoked Paprika Butter
Click through for the full recipe.
Goat Ravioli, Prune, Pine Nut, and Smoked Paprika Butter
Yield: 4 to 6 servings
From Craftbar chef de cuisine Lauren Hirschberg
For the ravioli filling:
salt and freshly ground pepper
2 pounds goat shoulder, whole or cut into large hunks
1 carrot, cut into large pieces
1 rib of celery, cut into large pieces
1 Spanish onion, cut into large pieces
2 garlic cloves
1 quart whole milk
1 quart heavy cream
On the stove top, heat 2 to 3 tablespoons of olive oil in a wide pot over medium heat. Season the goat with the salt and pepper and sear in the pot on all sides until browned, about 5 minutes. Add the carrot, celery, onion, and garlic, and cook for an additional 5 minutes. Add the milk and heavy cream. Lower the heat to a simmer, and cover. Cook until the goat meat becomes tender, about 1 1/2 to 2 hours. (As the meat cooks, the milk and cream will begin to separate and curds will form. These curds will be incorporated into the filling so don't skim them off.) When the meat is tender, remove the pot from the heat, and, using a slotted spoon, discard the vegetables. Strain the cooking liquid through a fine mesh strainer so as to retain the meat and curds. Discard liquid. Transfer the meat/curd mixture to a bowl, and coarsely shred the meat, mixing it with 2 to 3 tablespoons of olive oil. Season to taste with salt and pepper. Refrigerate for later.
For the pasta dough:
3 cups "00" flour
1/2 cup all-purpose flour
10 egg yolks
3 whole eggs
Place the two kinds of flour into a large mixing bowl, and create a well in the center. Add the eggs and yolks to the well and, using your fingers, stir the eggs while slowly incorporating the flour from the sides. Bring the dough together and knead until it becomes smooth and slightly elastic. Add more flour if needed. Once the dough is finished, let it rest for 10 minutes covered with a clean kitchen towel.
To make the raviolis:
Using a pasta machine, or even just a rolling pin, roll the pasta dough out into thin sheets. With a 3-inch ring mold or round cookie cutter, cut the pasta sheets into rounds (you will need 2 rounds per ravioli). Place a teaspoon of the meat mixture in the center of one round, and cover with a second round. Pinch the sides together and set the ravioli aside onto a flour dusted sheet tray. Repeat the process until you have the number of raviolis you want.
For the garnish:
1 cup minced shallot
2 cups diced prunes
1 cup pine nuts, toasted
1/2 cup heavy cream
1 tablespoon smoked paprika
1/2 pound butter
chopped parsley, for garnish
In a saute pan over medium heat, sweat the shallots with some olive oil until tender, and then add the prunes and pine nuts. Cook together for 2 to 3 minutes, then remove from the heat and reserve, keeping mixture warm.
In a small pot, combine the heavy cream and paprika, and bring to a simmer over very low heat. Begin whisking in the butter by the tablespoon until all the butter is used. Do not let mixture become too hot, or the butter will break. Remove from the heat and reserve, keeping the mixture warm.
Cook the ravioli in boiling salted water until they begin to float. Transfer each serving to a plate, and spoon some of the paprika butter over them. Finish by adding the prune and pine nut mixture and garnish with some fresh parsley.