Food & Wine USA - (05)May 2020

MAY 2020 119

thickness, dusting with 00 flour as needed

to prevent sticking (keep other dough por-

tion covered with a towel). Roll flattened

dough portion through pasta machine

with rollers on widest setting. Fold dough

in half crosswise, and reroll through pasta

machine (keep rollers on widest setting).

Continue rolling dough through pasta

machine, reducing width of rollers 1 set-

ting at a time, until dough has been rolled

through second-thinnest setting, flouring

as needed to prevent sticking. Repeat pro-

cess with remaining dough portion.

3. Place pasta sheets on a work surface
   dusted with semolina flour. If desired, trim
   edges of pasta sheets using a fluted pastry
   wheel. Cut pasta into irregular 3-inch tri-
   angles or squares. Place pasta pieces on
   a semolina-dusted rimmed baking sheet,
   lightly dusting tops of pasta with semolina
   between layers. Cover tightly with plastic
   wrap; chill until ready to use, up to 4 hours.


4. Sprinkle chicken pieces all over with
   pepper and 2 teaspoons salt. Heat olive
   oil in a Dutch oven over medium-high.
   Working in batches if needed, add chicken,
   and cook until browned on both sides,
   6 to 8 minutes. Transfer chicken to a
   plate; set aside.


5. Add onion to chicken drippings in Dutch
   oven. Cook over medium-high, stirring
   occasionally, until onion is softened and
   golden brown, 10 to 14 minutes. Add
   wine; cook, stirring occasionally to loosen
   browned bits on bottom of pan, until liquid
   is reduced by half, about 2 minutes.


6. Return chicken to Dutch oven; add
   broth and rosemary sprigs. Bring to a sim-
   mer over medium-high. Reduce heat to
   low; cover and cook until a thermometer
   inserted in thickest portion of chicken
   thighs registers 165°F, 20 to 25 minutes.
   Remove and discard rosemary sprigs.
   Transfer chicken to a plate; let stand until
   cool enough to handle, about 10 minutes.


7. Meanwhile, continue cooking mixture
   in Dutch oven over low, uncovered, until
   slightly thickened and reduced to about
   13 / 4 cups, 14 to 16 minutes.


8. Shred chicken meat; discard bones and
   skin. Stir shredded chicken into mixture in
   Dutch oven. Season with salt and pepper
   to taste. Cover and keep warm over low.


9. Bring 3 quarts water to a boil in a large
   saucepan over medium-high. Stir in
   remaining 3 tablespoons salt; add pasta.
   Cook, stirring occasionally, until tender, 3
   to 4 minutes. Drain. Add pasta to chicken
   mixture; toss to coat. Drizzle with remain-
   ing 1 tablespoon extra-virgin olive oil.
   Ser ve immediately.

MAKE AHEAD Pasta can be rolled and cut

up to 4 hours ahead.

WINE Powerful, rich Friulian white blend:

2016 Livio Felluga Terre Alte Bianco

4. During final 10 minutes of polenta cook
   time, fill a small saucepan with water to
   a depth of 1 inch; bring to a simmer over
   medium. Stir together ricotta, Gorgonzola,
   grated Parmigiano-Reggiano, and 2 table-
   spoons heavy cream in a medium-size heat-
   proof bowl. Place bowl over simmering water,
   ensuring bottom of bowl does not touch
   water. Heat ricotta mixture, stirring often,
   until smooth, about 4 minutes. Remove from
   heat; set aside, and let thicken slightly, 2 to 4
   minutes, stirring in up to remaining 1 table-
   spoon heavy cream, 1 teaspoon at a time, as
   needed to thin sauce.


5. Heat butter and thyme sprigs in a small
   skillet over medium. Cook, swirling skillet
   often, until butter is light golden brown and
   smells nutty, 2 to 3 minutes. Pour butter into
   a small heatproof bowl. Remove and discard
   thyme sprigs.


6. Transfer polenta to warmed serving
   bowls; top evenly with cheese sauce. Drizzle
   evenly with browned butter, and garnish
   with reserved toasted polenta. Serve
   immediately.

MAKE AHEAD The Parmigiano-Reggiano

broth can be made up to 3 hours in advance;

leave the cheesecloth bundle in the broth to

steep while it’s resting. The brown butter can

be made up to 3 hours in advance and held in

a warm area.

WINE Fresh, textural Friulano: 2017 Venica &

Venica Ronco delle Cime

Strawberry-Raspberry Cake

PHOTO P. 112

ACTIVE 15 MIN; TOTAL 2 HR

SERVES 6 TO 8

This simple cake relies on a well-aerated bat-

ter for its light texture; cream the butter and

sugar until very light and fluffy before adding

the flour for best results.

1 / 2 cup unsalted butter (4 oz.), softened,

plus more for greasing pan

1 cup all-purpose flour (about 4^1 / 4 oz.),

plus more for dusting pan

3 / 4 cup granulated sugar

1 / 2 tsp. fine sea salt

2 large eggs

1 tsp. vanilla extract

1 / 2 tsp. finely grated lemon zest

1 cup fresh raspberries (about 4 oz.)

6 small fresh strawberries (about 4 oz.),

stemmed and quartered

Powdered sugar

1. Preheat oven to 350°F. Line bottom of an
   8-inch round cake pan with parchment
   paper; grease pan with butter, and dust with
   flour. Set aside. Combine sugar, butter, and
   salt in a stand mixer fitted with the paddle
   attachment; beat on medium speed until
   light and fluffy, about 4 minutes. Add eggs, 1

at a time, beating well after each addition.

Stir in vanilla and lemon zest. Add flour; beat

on low speed until smooth, about 30 sec-

onds. Pour batter into prepared pan; spread

to evenly cover bottom. Arrange raspberries

and strawberries on top of batter.

2. Bake in preheated oven until a wooden
   pick inserted in center of cake comes out
   clean, 34 to 38 minutes. Let cake cool in
   pan 10 minutes. Run a small offset spatula
   around edge of pan to loosen cake; remove
   from pan. Let cool completely on a wire rack,
   about 1 hour. Dust with powdered sugar.

MAKE AHEAD Cake can be made up to 8

hours in advance of serving.

Buckwheat Blecs with Chicken

and Rosemary

PHOTO P. 111

ACTIVE 45 MIN; TOTAL 2 HR 35 MIN

SERVES 4 TO 6

Blecs are hand-rolled pasta made from a mix-

ture of wheat and buckwheat flours; they

have a dumpling-like texture when cooked.

Buckwheat flour is naturally gluten-free,

resulting in a delicate pasta dough that

stretches a little more than standard egg

pasta when rolling.

1 cup 00 flour (such as Antimo Caputo

Chef’s Flour Soft Wheat Flour Tipo

“00”) (about 4^5 / 8 oz.), plus more for

dusting

1 / 2 cup buckwheat flour (such as

Arrowhead Mills) (about 2^1 / 2 oz.)

2 large eggs

1 large egg yolk

1 Tbsp. plus 1 tsp. extra-virgin olive oil,

divided

Semolina flour, for dusting

1 whole (3- to 3^1 /^2 -lb.) chicken, cut into 6

pieces (leg quarters, wings, and

breasts)

1 tsp. black pepper, plus more to taste

3 Tbsp. plus 2 tsp. fine sea salt, divided,

plus more to taste

1 / 4 cup olive oil

1 medium-size yellow onion, thinly sliced

1 / 2 cup (4 oz.) dry white wine

2 cups unsalted chicken broth

2 rosemary sprigs

3 qt. water

1. Process flour, eggs, egg yolk, and 1 tea-
   spoon extra-virgin olive oil in a food proces-
   sor until mixture is evenly moistened and a
   shaggy dough begins to form, about 15 sec-
   onds. Turn dough out onto a clean work sur-
   face; shape into a ball, and knead until
   smooth, about 3 minutes. Wrap dough
   tightly in plastic wrap; let stand at room tem-
   perature at least 1 hour or up to 4 hours.


2. Unwrap dough; cut in half. Using your
   hands, flatten 1 dough portion to^1 / 3 -inch

0520_Runover.indd 119 FINAL 3/18/20 11:58 AM