Garlic and Brebis Filled Pasta

Garlic and Brebis Filled Pasta, Mint Pesto and Fennel Mousse

Dogwood Sous Chef Trevor Iaconis filled homemade pasta with our fresh, sheep's milk cheese and combined it with fresh farm flavors to create a delicious, bright and filling dish.

Pasta Dough

• 6 egg yolks
• ½ cup all-purpose flour
• 1 tsp olive oil

Combine all ingredients in a stand mixer with a dough hook. Knead for about 10 minutes on low.

Filling

• 1 pint cream
• 1 cup grated Singing Brook cheese (parmesan can substitute)
• 1 cup Brebis cheese
• 6 cloves garlic, chopped
• 1 tsp butter
• 1 egg yolk

Sweat the garlic in butter, add cream and reduce by half. Melt in the Singing Brook cheese. Pour the hot cheese mixture over the cup of Brebis. Let stand for 5 minutes and stir. When cooled to room temperature, stir in an egg yolk.

To make the filled pasta, roll out the dough, to 1/8”, into a sheet. Pipe the filling in a straight line on the edge of the pasta. Brush the inside with an eggwash and roll. Pinch the pastas in 1-inch sections and cut with a fluted roller. Pinch the edges to ensure they are sealed.

Fennel Mousse

• 2 bulbs fennel
• 2 oz. butter
• 2 oz. cream
• 1 oz. water

Thinly slice the fennel, reserve a small amount for the dish. Melt butter in pan, and sweat the fennel.Add cream and water, simmer covered until tender.

Puree until smooth, and season with salt and lemon juice. Charge in an iSi whipped cream canister.

Mint Pesto

• 2 cups packed mint leaves
• ½ cup olive oil

Blanch the mint for 10 seconds in boiling, salted water. Immediately squeeze out the mint in a strainer, and puree with olive oil. Chill immediately toretain color.

To Plate
To cook pasta, drop into salted water, not quite boiling. When they float, they are done!
Remove with spider, and toss gently with mint pesto.
Pipe in some fennel mousse.
Garnish with seasonal roasted mushrooms and grilled green vegetables.