Method
Note: You can purchase sheets of fresh pasta that you can cut into 5 inch by 5 inch squares or make your own!
Step 1
Mix all ingredients in a food processor and pulse a few times.
Step 2
Mix until the dough just comes together and knead by hand until it forms a ball.
Step 3
Flatten slightly and put into a small ziplock bag and rest in the fridge.
Step 4
When ready to roll out, flatten and lightly flour both sides.
Step 5
Pass through the pasta machine a few times on the largest setting and folding each end into the middle, making a square and continuously passing through the largest setting until you achieve a perfect smooth square.
Step 6
Continue passing through the machine adjusting the setting until you reach #1 flouring as needed to ensure the dough doesn’t stick.
Step 7
Cut out 5 inch by 5 inch squares and set aside covered until ready to fill.
Method
Step 1
Cut the beef into cubes, heat pressure cooker and add olive oil.
Step 2
Brown meat and season with salt and pepper.
Step 3
Cut washed leek tops into smaller pieces and cut washed carrot into rounds or half-moons leaving the skin on.
Step 4
Once beef has browned add thyme, bay leaves, garlic, berries, carrots and leek tops. Stir frequently.
Step 5
Add flour and coat all the beef and vegetables.
Step 6
Deglaze with red wine and add stock.
Step 7
Cover with pressure cooker top, set the flame to medium high and set timer for 20 minutes.
Step 8
Release pressure and remove carefully and take off heat.
Method
Step 1
Thinly slice the white part of the leek, heat a sauté pan and add butter.
Step 2
Cook the leeks, season with a pinch of salt and add a touch of water to help soften the leeks.
Step 3
Cook until soft with no colour.
Step 4
Set aside in a bowl for later use.
Method
Step 1
On open flame char the leeks.
Step 2
Once charred allow to cool and then place into your blender with oil and salt.
Step 3
Blend until smooth and pass through a strainer. Reserve for plating.
Method
Step 1
In a small sauce pot add butter, melt over a medium heat.
Step 2
Add in flour whisking constantly making a roux. This will create a white roux as this will be a white sauce, we want to only cook out the flour without colour.
Step 3
Add half of the milk and whisk until smooth, add the remainder of the milk and the Taleggio cheese.
Step 4
Whisk until smooth, season with salt and off the heat whisk in the kefir.
Step 5
Once smooth transfer to a small bowl and smoke for 1 minute.
Method
Filling, Shaping, Cooking
Step 1
Set oven to broil.
Step 2
Add the braised leeks, beef and carrots along with the braising liquid to the food processor. Pulse a few times just to break down the meat and ensure the vegetables are well incorporated.
Step 3
Transfer to the bowl and set aside for pasta stuffing.
Step 4
Have your pasta squares laid out on your work surface and place 1 piece of Ontario Taleggio on each square, followed by 1 heaping tsp of beef mix to fully cover the cheese.
Step 5
Take each corner and bring it to the centre, pinch the centre and lift your fingers up to make the “handle” of the sacchetto.
Step 6
Ensure when pinching it is as thin as possible, so it cooks evenly with the bottom part of the pasta.
Step 7
Once all the pasta is filled and shaped, drop into blanching water for 2 minutes.
Step 8
Once pasta is blanched, remove onto a tray lined with parchment paper.
Step 9
Set your broiler to high and pass under the broiler for about 1 minute or until the tops are well charred. Brush with fresh olive oil to have the pasta shine.
Step 10
Plating: In the large bowl place the smoked kefir sauce. Make sure it’s even on the bottom and covers most of it. Gently place 3 pieces of pasta in a triangle shape on the sauce, drizzle the charred leek oil around and over the pasta.
Serve and enjoy!