Barbajuan Dough
Ingredients:
1 cup
1 tsp.
1 tbsp.
1/3 cup
|
all-purpose flour
salt
olive oil
water
|
Preparation:
Mix water and olive oil together. Using a stand mixer fitted with a hook attachment, mix the flour and salt at low speed. Gradually add the water and oil. Mix the dough until smooth, about 3-5 minutes. Remove the dough from the mixing bowl, wrap in plastic wrap, and refrigerate for 1 hour.
Barbajuan Filling
Ingredients:
|
1 tbsp.
1 tbsp.
2 lbs.
3 tbsp.
2 tbsp.
4 each
2 cups
1 cup
1 each
6 leaves
1 each
2 oz.
3 oz.
|
butter
olive oil
chicken legs/thighs
Fleur De Sel
freshly ground black pepper
cipollini onions
Pinot Noir
chicken stock
bouquet garni (thyme and bay leaves tied together)
Swiss chard with ribs removed
leek - white part only, finely diced
bacon - diced
locatelli cheese - grated (similar to pecorino romano) |
Preparations:
Preheat oven to 350°F. Season the chicken with salt and pepper.
Heat oil & butter over medium high heat until white smoke occur. Sear chicken on all sides. Add bacon, cipollini onions and cook for 4 minutes. Reduce the heat, add leeks and sweat for 1 minute. Re-season if necessary.
Add the wine and bring to a boil. Add the chicken stock and bouquet garni. Cover with a cartouche (a round piece of parchment paper to fit inside the pan). Braise for 1 hour or until the meat is tender and shreds easily with a fork.
Remove the pan and allow to cool to room temperature. When completely cool, strain the meat and bacon/vegetable mixture.
Discard the bouquet garni and keep the meat and vegetables.
Pour the braising liquid into a tall, clear container. Allow to rest so the oil and fat rises to the top and then skim the fat.
Simmer the braising liquid to until thick enough to coat the back of a spoon. Remove from the heat and cool.
Finely chop the bacon, onions, and leeks. Place them in a bowl.
In another bowl, debone the meat from the chicken and place in bowl with bacon and onions.
Bring a large pot of salted water to a boil. Shock the chard leaves in ice water. Remove from the ice water and cook in salted boiling water until tender about 4 minutes.
Drain the chard and immediately submerge back in the ice water. Cool completely. Drain the chard, squeeze out any excess water, roughly chop. Place the chard in the bowl with chicken and vegetable mixture. Either with a grinder or a knife (by hand), grind or chop to mince. Return the minced mixture to the bowl, stir in the cooked braising liquid and locatelli. Re-season if necessary.
FOR ASSEMBLY YOU WILL NEED
Ingredients:
|
1 each
½ cup
as needed
as needed |
egg - beaten
all-purpose flour - for dusting
salt & pepper
oil for frying |
Barbajuan dough recipe (from above)
Barbajuan filling recipe (from above)
Preparation:
Divide the dough in half, using a lightly floured rolling pin, roll out each piece of dough on a lightly floured surface into a sheet 2 ft. long by 5 in. wide. Using a tablespoon, place a round tbsp. of filling.
Mound the filling in 2 rows of 18 on 1 strip of dough, spacing them 1” apart.
Brush the second sheet of dough lightly with the beaten egg and lay it, egg side down, over the filled sheet of dougn. Press lightly around the filling, making sure the dough has sealed properly and air bubbles are removed.
Cut into 36, 1.5” squares with a pasta wheel; dust with flour.
Fry the Barbajuan at 375°F for about 3 minutes.
Remove from the oil, drain on paper towels, re-season with salt and pepper.
|
|
Click here for a larger view.
|
