Saw this and thought of you Jamie. Sounds like a meal you'd enjoy. Especially with your canned mushrooms.
https://honest-food.net/agnolotti-r...452081&utm_medium=social&utm_source=instagram
I got around to making this on Saturday, finally. this is a stellar meal. Surely, as fancy as I've ever gotten with cooking a rat, and a little complicated. it was considerably more work than I envisioned. This took every bit of my limited skill and experience in the kitchen to put together, and it still took me three times as long as Mr. Shaw claims. If you are not real comfortable in the kitchen, this is not a meal you would want to try unless you are feeling most ambitious.
I used a package of squirrel backs (loins) that I had frozen for something else. cooking squirrels, making filling was pretty straight forward. I did add a half pint of drained/dried chantarelles to the meat when I ran it through the food processor, and as expected, it was a welcome addition. rolling out the past sheets from scratch was a little tricky, making the Agnolotti was not so easy, either. my first batch of pasta dough was a bust and I had to toss it and start over. used the food processor on the second try and dough turned out pretty nice. the food processor bit my thumb pretty good when I was pulling the ball of dough out. that blade might as well be a straight razor. I've seen a "stuck hog" bleed, and this was pretty close. by the time I rolled out all the past sheets, made the Agnolotti and was ready to boil them and finish in the browned butter and sage, I had been in the kitchen for 5 hours. tired, bleeding, out of patience, hungry and probably a little tipsy. I was so happy to be eating that I forgot to take a pic of the plated finished product. This makes enough to feed four hungry people, so I only cooked half of the Agnolotti, froze the rest for an easy dinner sometime soon. I'll take a pic of it then. It did look pretty nice on the plate, and it was really some fine dining. making pasta will be much easier next time now that I've done it, fucked it up and then got it right. it is all about the consistency of the dough and a matter of feel, really. home made paste is probably totally worth the effort as it was delightful to eat. tastier, softer and lighter than dried, store bought pasta. was a pretty big effort for kitchen hack like me, but in the end, I'd say worth it.
hard part done
ready to finish
