Noodle Mushroom Snails with Goat Cheese Sabayon
Ingredients
- For the dough
- 250 grams Pastry flour
- Pastry flour (to roll out)
- 1 egg
- 1 Tbsp olive oil
- ½ tsp salt
- For the filling
- 125 grams fresh Porcini mushroom
- 25 grams breadcrumbs
- 50 grams streaky Bacon
- ½ onion
- 2 parsley
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- olive oil (for painting)
- For the dark sauce
- 100 milliliters Veal stock
- salt
- freshly ground peppers
- 1 tsp arrowroot powder
- For the sabayon
- 2 egg yolks
- 1 egg
- 150 milliliters dry white wine
- 2 Tbsps Goat cheese
Preparation steps
For the dough: Combine flour with 70 ml (approximately 2 1/3 ounces) of water, egg, salt and olive oil and knead until smooth. The dough should be dry, otherwise add drops of water until it is soft and pliable, but not sticky. Sprinkle work suface with flour, cover with a cloth and let it rest for 20 minutes.
For the filling: Brush and trim porcini mushrooms and chop very small. Cut bacon into small cubes. Peel onion and finely chop. Rinse parsley, spin dry and chop. Heat oil. Add porcini mushrooms, bacon and onion and saute over medium heat 3-4 minutes. Add parsley. Season with salt and pepper. Remove from heat and set pan aside.
For the dark sauce: Heat veal stock in a small saucepan, stir in arrowroot starch dissolved in a little water and thicken as desired. Season with salt and pepper to taste and keep warm.
For the sabayon: Beat yolks and egg in a bowl over a pot of warm water with an electric hand mixer. Gradually pour in the wine, stir in cheese and season to taste. Keep creamy sauce warm.
Divide dough into 2 parts. On a floured surface, roll out two large sheets of dough about 2-3 mm (approximately 1/8 inch) thick. Cut edges off so that there are 2 large clean-cut rectangles. Bring a large amount of salted water to boil in a large pot for and individually boil the dough sheets. With 2 skimmers, remove sheets from the water and drain on fresh kitchen towels. With another kitchen towel, dab the upper surface dry. Brush a little oil on the noodle sheets and distribute the mushroom filling on it. Roll up from the long side and cut into 4-5 cm (approximately 1 3/4 inch) large spirals. Dip the upper side of each spiral in breadcrumbs and grease a baking sheet with oil. Place spirals on baking sheet with breadcrumb side up, drizzle with some olive oil and place under the oven grill for 3-4 minutes. Again season with salt and pepper and serve with sauces immediately.
