Smoked Salmon Triangoli

Description

Smoked Salmon Triangoli

Dough:

2 cups all purpose flour, preferably unbleached

3 large eggs

1/4 cup dry white wine

1 teaspoon Sea salt

Egg wash:

1 egg yolk mixed with 1 Tbsp water

Filling:

1 lb. fresh ricotta cheese, drained well

2 Tbsp. extra virgin olive oil

1 tsp. Sea salt

2 egg yolks

1 cup smoked Salmon

1 Tbsp. chopped fresh Italian

1 shallot minced parsley

2 cloves garlic, minced

½ tsp. white pepper

Saffron Cream Sauce:

1 shallot, minced

1/4 cup extra virgin olive oil

1 Tbsp. cognac

2 cups heavy cream

1/8 teaspoon saffron threads

1 tsp Sea salt

½ tsp white pepper

1 Tbsp. fresh tarragon, chopped

In a large skillet, heat oil. Add saffron and shallot and sauté for a few minutes. Add cognac and cook for a few minutes. Add cream and reduce on high heat by half. Season with salt and pepper. Sprinkle with tarragon. Reserve.

To make dough: Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine, tomato paste and salt. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When four is almost absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. (If dough is dry, add a few drops of water If it is sticky, add a sprinkle of flour.) Gather dough into a ball, place in a mixing bowl, and cover with plastic wrap and let rest for 30 minutes. (To test for doneness, punch dough with your index finger. If it springs back, it is done).

To make filling: In an eight inch skillet, cook the shallot and garlic in olive oil for five minutes. Season with salt and pepper. Remove from the heat and place in a bowl. Mix with egg yolks, ricotta, chopped smoked salmon and parsley a Season to taste and refrigerate until ready to use.

Break dough into lemon-size pieces and roll each piece into a long, thin sheet. On half of each sheet, place 1 teaspoon of filling every two inches. Brush with egg wash if needed. Fold other half of the sheet over the first and seal the edges together with your fingertips. Cut triangoli into individual units and spread on a parchment lined sheet pan. Do not allow triangoli to touch. Bring 6-quart pot of water to boil. Add salt then ravioli and boil for 5 minutes. Drain; place on a serving dish and toss with the saffron sauce. Serve immediately.

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REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.