Tag: TOPIC Food

ORLANDO, Fla. — Orlando’s only resort with a pair of restaurants featuring two celebrity chefs — Todd English and Michael Mina — is the Walt Disney World Dolphin and Swan hotels.

Mina’s Bourbon Steak is brand new, replacing Shula’s Steakhouse at the Walt Disney World Dolphin hotel.

“I’m a big believer in you throw a party!” Mina said during the Swan and Dolphin Food & Wine Classic. “You throw a party every night, and that’s what your restaurant is. And that’s why I love steakhouses.”

Bourbon Steak’s senior sous chef, Johnathan Hall, demonstrated the unforgettable truffle treat and his homemade pasta process.

“It’s about the love you put to the food to make someone’s day special, right?” Hall said.

Hungry? Let’s cook!

An adaptation of Michael Mina’s recipe:

Black Truffle Agnolotti with Stracciatella (adaptation)

Ingredients for the pasta dough (store-bought or homemade):

• 1 pound fresh pasta dough (egg dough works best)

Ingredients for the filling:

• 1 cup stracciatella cheese (or torn fresh burrata)
• 2 tablespoons finely chopped black truffle (fresh is best)
• Pinch of salt and freshly ground black pepper

Ingredients for the sauce and finish:

• 4 tablespoons unsalted butter
• 1 teaspoon high-quality black truffle oil
• 1/4 cup grated Parmesan cheese, plus extra for finishing
• Freshly shaved black truffle (optional, for garnish)
• Salt to taste

Instructions

Prepare the filling:

1. In a small bowl, gently mix the stracciatella (or burrata) cheese with the finely chopped black truffle, salt and pepper. Do not overmix.
2. Place the mixture in a piping bag or a plastic bag with a corner snipped off, and chill in the refrigerator until ready to use.

Roll the pasta:

1. Divide the pasta dough into manageable portions.
2. Using a pasta machine, roll the dough into long, thin sheets (about 1 millimeter thick, or to your machine’s thinnest setting, per general agnolotti methods).
3. Keep the unused dough covered with a damp cloth to prevent drying.

Fill and form the agnolotti:

1. Lay a pasta sheet on a lightly floured surface.
2. Pipe a line of filling along one edge of the sheet, leaving a small border.
3. Gently fold the dough over the filling to create a log shape, pressing out any air pockets around the filling.
4. Using your fingers, pinch the dough at 1-inch intervals to create the individual pillow shapes.
5. Use a knife or a fluted pastry wheel to cut along the pinched lines and the edges to separate the agnolotti.
6. Place the finished agnolotti on a parchment-lined, lightly floured tray, ensuring they do not touch.

Cook the agnolotti:

1. Bring a large pot of salted water to a boil.
2. Carefully drop the agnolotti into the water, and cook for approximately 2-3 minutes (fresh pasta cooks quickly).

Make the truffle butter sauce:

1. While the pasta is cooking, melt the butter in a large skillet over medium heat.
2. Cook until the butter is foaming and starts to turn golden brown (brown butter/beurre noisette).
3. Remove from heat, and stir in the truffle oil.

Combine and serve:

1. Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the brown truffle butter, allowing some starchy pasta water to cling to them.
2. Toss gently to coat, adding the 1/4 cup of grated Parmesan cheese.
3. Plate the agnolotti, and garnish with extra Parmesan cheese and fresh black truffle shavings, if using.
4. Serve immediately.