Buckwheat pasta pockets with a chanterelle filling, served with browned butter and semi-hard cheese
For the dough:
250 g Buckwheat flour
250 g Wheat flour
1 tsp Salt
For the filling:
1 Garlic clove
300 g Chanterelles, cleaned
150 g Cream cheese
12 Parsley leaves, chopped
3 tbsp Olive oil
Freshly grated nutmeg
A semi-hard cheese
Mix the flour and water in a bowl. Boil 180 ml water, mix thoroughly with the flour and leave to cool. Separate 1 egg and put the white aside. Knead the yolk, one complete egg and the flour mix to create a smooth dough. Cover the dough and leave to rest for about 30 minutes.
In the meantime, peel the shallots and garlic, cut into halves and finely dice for the filling. Finely chop the chanterelles. Heat the olive oil in a pan, sauté the chanterelles, onion and garlic and cook until all the liquid has evaporated.
Mix the cooled chanterelle filling with the cream cheese and parsley and add salt, pepper and nutmeg to taste.
Roll out the dough on a floured work surface to around 2 mm thickness and cut out circles (approx. 10 cm Ø). Put 1 tbsp of the filling in the centre of each circle of dough and brush the edges of the dough with the egg white. Fold the dough circles into half moons and press the edges of the dough together firmly using a fork.
Bring a large pot of salted water to the boil, gently simmer the pasta pockets for 8-10 minutes.
Toss the pasta pockets in a pan with the browned butter, place on to serving plates and top with shaved slices of a semi-hard cheese.