Welcome to @Cooking with Chef Tuan and thank you for tuning in. I am starting a new mini series called, “Will It Gourmet?” Where I take humble ingredients and see if we can transform them into gourmet dishes.
Today I will be making a stuffed pasta dish with SPAM in an attempt to make a gourmet dish. Fagottini with potato, SPAM, pistachios, white truffle butter, baby shiitakes in a mushroom brodo (stock/broth) thickened with arrowroot.
And in this video I’m using #hestanculinary pans. Here’s a link to their page.
Pasta Dough Recipe:
1 3/4 C AP flour (8 oz)
6 large egg yolks
1 whole egg
1.5 tsp olive oil
1 tbsp milk
Make a well in the center of the flour. Gently pour all the remaining ingredients into the well. And with a fork, slowly stir and bring in the flour down from the sides.
Once a shaggy dough forms and most of the flour has been incorporated. Pour the dough onto a lightly floured work surface. Use your hands and knead the dough for about 3 mins.
If you find the dough to be a little sticky, like sticking to your work surface and hands, add a little bit of flour at a time until it no longer is sticky. Knead into a smooth ball and wrap in plastic. Let the dough rest for at least 30 mins before you proceed. You want the gluten to relax. It will make your pasta easier to work with.
SPAM FILLING:
200 g cooked potato, passed through a food mill or ricer
150 g SPAM brunoise, cut into small cubes
20 g chopped SPAM for sauce
10 ml white vinegar combined with 5 ml red wine vinegar
30 g chopped shallots
50 g crushed pistachios
30 g Pecorino Romano
30 ml milk
20 g butter
8-10 baby shiitake mushrooms (feel free to sub your favorite mushroom)
10 g white truffle butter
1 tbsp chopped chives for garnish
1 tbsp EVOO + more for garnish
Black pepper
1. In a med-high pan, add butter and melt.
2. Saute shallots until softened and translucent.
3. Add chopped SPAM and saute until a little browned
4. Deglaze pan with vinegar and add fresh cracked black pepper
5. Add potatoes and stir to combine
6. Add milk, stir to combine.
7. Stir in crushed pistachios,
8. Add in grated pecorino cheese, stir to combine.
9. Transfer to a piping or plastic bag.
THICKENED MUSHROOM BRODO:
1/4 C mushroom or vegetable stock
1 tbsp white truffle butter
olive oil
20 g chopped SPAM
1 tbsp arrowroot
5 tbsp stock
1. In a med-high saute pan, add olive oil
2. Saute chopped SPAM until edges turn light golden brown
3. Add baby shiitake mushrooms
4. Add 1 tbsp white truffle butter, toss to coat
5. Deglaze with 1/4 C mushroom or vegetable stock
6. Make a slurry with 1 tbsp arrowroot and 5 tbsp stock and add a little at a time until your sauce thickens to your liking.
7. Toss in your cooked Fagottini pasta and toss to evenly coated.
8. Plate and garnish with chopped chives, fresh shaved Pecorino and EVOO