Butternut Squash Agnalotti with Chanterelle Mushrooms and Sabayon

Agnolotti Dough:
8oz AP Flour (1 3/4c)
6ea Large egg yolks
1ea Large egg
1.5T Olive oil
1T Milk

Nobody can explain it like Thomas Keller:

Butternut Squash Filling:
1ea Med butternut squash (aprox 2lbs)
1ea Large shallot, sliced
2-3C Chicken stock (not broth!)
1-2T Olive oil.5t Cinnamon
.25t Cayenne
1t Honey
Salt to taste

*Peel skin off squash, cut into 1” cubes, as similar size as possible
*Heat oil in a large saucepot, sweat shallots SLOWLY, add a dash of salt to draw out moisture
*Once shallots are translucent, add squash, sweat SLOWLY. Season with salt
*Gradually add chicken stock, .5c at a time, slowly softening squash
*Once squash is completely cooked through, blend with a stick blender. For a very smooth filling pass through sieve
*Add cinnamon, cayenne, and honey. Check seasoning. Chill and add to a pastry bag

4ea Large egg yolks, room temp
.25c Champagne or white wine, slightly warmed
Dash of lemon
Salt to taste

*Just before service place wine and yolks in a metal bowl
*Hold over heat (The steam from the pot of water for the agnolotti is perfect for this)
*Whisk thoroughly until the mixture becomes frothy, do not let the eggs curdle

Chanterelle Mushrooms:
1Lb Chanterelles
4ea Thyme sprigs
1ea Garlic clove, slightly crushed
2T Olive oil
Salt & Pepper to taste

*In a LARGE sauté pan, heat oil until oil shimmers
*Add mushrooms, then thyme and garlic
*Toss in pan, remove once slightly browned

Add chives and pomegranate seeds to finish…the pom seeds make all the difference!! And plate it purdy 😉

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