Yesterday, we worked our fingers to the bone. Now that’s all that’s left of the turkey.
Chef Brandon Boudet (Dominick’s, Little Dom’s, and The 101 Coffee Shop) suggested we use our picked-over bird to make a hot bowl of turkey broda (or broth) with sweet potato ravioli and braised greens. Let’s give him a hand.
Sweet Potato Ravioli with Turkey Broda and Braised Greens
Serves six
Ingredients
For the turkey broda
2 tbsp. olive oil
1 turkey carcass (and any leftover pieces)
2 carrots, med. dice
2 celery stalks, med. dice
1 med. onion, med. dice
4 garlic cloves, smashed
6 sprigs Italian parsley, chopped, stems removed
1 tsp. tomato paste
2 c. leafy greens (raw or cooked spinach, kale, escarole, mustard or turnip greens), roughly chopped
2 tbsp. butter
Salt and pepper
1. Preheat a large stockpot with olive oil. Add carcass (and leftover pieces), vegetables, garlic, parsley, and tomato paste. Saute for 10 minutes, stirring occasionally, until golden brown.
2. Add a little water and scrape any bits from bottom.
3. Fill pot with cold water, covering carcass, and bring to a boil, then simmer for 4 hours.
4. Remove carcass and keep remaining ingredients in pot. Add leafy greens to pot and simmer 10 minutes.
5. Whisk in butter; season to taste with salt and pepper.
For the sweet potato ravioli
4 lb. cooked sweet potatoes, skins removed (leftover sweet potato will work)
¼ c. mascarpone cheese
40 2-inch squares of fresh-cut pasta or fresh wonton wrappers
2 eggs, beaten (for the egg wash)
Salt and pepper
1. Place sweet potatoes in food processor with mascarpone; puree until smooth. Add salt and pepper if needed.
2. Lay pasta squares on flat surface and place 1 tbsp. of puree in center of each.
3. Brush corners of squares with egg wash. Place another pasta square directly on top; seal edges with fingers.
4. Bring a pot of salted water to a boil. Place ravioli in boiling water for 1 minute (in batches, if necessary).
5. Remove ravioli from water and place into finished simmering turkey broda for 1 minute.
To serve
1. Divide ravioli and broda among individual bowls.
2. Sprinkle each with 1 tsp. of Parmesan cheese.
Dominick’s, 8715 Beverly Boulevard, between Robertson and San Vicente Boulevards (310-652-2335 or dominicksrestaurant.com); Little Dom’s, 2128 Hillhurst Avenue, at Avocado Street (323-661-0055 or littledoms.com); The 101 Coffee Shop, 6145 Franklin Avenue, at Vista del Mar Avenue (323-467-1175 or the101coffeeshop.com).
Photo: Courtesy of Dominick’s
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