Marubini

SAVORY

May 15

Written By Nicole Borden

Laura Chenel, Goat Cheese, Dill, Butter, and Poppy Seeds

Chef Alexander Hong of Sorrel | San Francisco

INGREDIENTS:

Yellow Pasta Dough:
325 grams 00 flour
220 grams whole eggs
150 grams egg yolks

Black Pasta Dough:
325 grams 00 flour
220 grams whole eggs
150 grams egg yolks
10 grams black cocoa powder

Goat Cheese Farce:
4 ounces Laura Chenel marinated thyme & rosemary goat cheese
½ cup cream
1 teaspoon chopped dill
Salt
Black pepper

Goat Cheese Foam:
½ cup cream
2 ounces Laura Chenel marinated thyme & rosemary goat cheese
Salt

To Assemble and Serve:
(Yield: 1 serving)
Salt
1 tablespoon butter
Blue poppy seeds
White poppy seeds
1 tablespoon Laura Chenel creamy goat cheese
Black poppy seeds

METHOD:

For the Yellow Pasta Dough:
In a stand mixer fitted with a paddle attachment, add all ingredients then mix until well-combined. Transfer dough to a work surface then knead by hand for 5 minutes. Cover and let sit for 30 minutes.

For the Black Pasta Dough:
In a stand mixer fitted with a paddle attachment, add all ingredients then mix until well combined. Transfer dough to a work surface then knead by hand for 5 minutes. Cover and let sit for 30 minutes.

For the Goat Cheese Farce:
In a stand mixer fitted with a paddle attachment, blend all ingredients for 3 minutes. Transfer to a piping bag.

For the Goat Cheese Foam:
In a stand mixer fitted with a whisk attachment, whip cream until soft peaks form. Slowly fold in goat cheese until completely emulsified. Season with salt.

To Assemble and Serve:
Using a pasta machine, roll Yellow Pasta Dough until it is paper-thin. Cut Yellow Pasta Dough into 2 equal-sized sheets. Place 1-tablespoon amounts of Goat Cheese Farce on 1 sheet of Yellow Pasta Dough. Place the other sheet of Yellow Pasta Dough on top thn press down with a circular mold to create yellow marubini. Repeat with Black Pasta Dough. In salted boiling water, cook 3 yellow marubini and 3 black marubini until they float to the top. Transfer to a saucepan and coat with butter. Separate yellow and black marubini, then sprinkle yellow marubini with blue poppyseeds and black marubini with white poppyseeds. In the middle of a serving plate, place goat cheese brie with 3 tablespoons of Goat Cheese Foam on top. Sprinkle Goat Cheese Foam with black poppyseeds. Place marubini around the goat cheese, alternating yellow and black.

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