The National Bar & Dining Rooms
This recipe's a bit of a project, but it's no ordinary cannelloni recipe. How could it be — the addition of lobster elevates any dish from the normal into something truly special. Hazelnuts make their way into each component of the dish, from the pasta dough, to the filling, vinaigrette, and glaze.
See all hazelnut recipes.
Place the salsify and heavy cream in a sauce pot and simmer until the salsify is very tender. Strain the cream into a bowl and place the salsify into a blender and blend on high. Add the butter and the lemon juice and a touch of the cream if the blender is not "catching" the salsify. Season with salt, to taste. Clean out the blender.
In a bowl, mix together the crème fraîche, lemon juice, hazelnuts, egg, and Parmesan. Season with salt, to taste.
Place the cider, cider vinegar, and oil in a blender and blend on high speed until emulsified. Season with salt and pepper, to taste.
In a medium-sized pot, combine the salt, sugar, and vinegar and bring to a boil. Place the stems in a bowl or jar, pour the mixture over the stems, let cool, cover with a lid, and place in the refrigerator to pickle.
Melt the butter in a large sauté pan over low heat. Add the red and yellow bell peppers, shallot, and apple and sweat until tender. Then, add the rainbow chard leaves. Cook until the leaves are beginning to break down.
Add the wine, and cook until the mixture is dry. Chop 1 teaspoon of the pickled rainbow chard stems and reserve the rest for garnish. Then, add them along with the hazelnuts, hazelnut oil, and lemon juice to the pan. Cool the mixture and fold in the lobster and crème fraîche. Season with salt and pepper, to taste.
Add all of the flours to the bowl of an electric stand mixer and combine by hand. Add the egg yolk, 3 of the eggs, hazelnut oil, and milk, and mix using the dough hook on low speed until fully incorporated, about 5 minutes. Knead the dough by hand for about 1 minute and then wrap tightly with plastic wrap. Rest the dough in the refrigerator for about 30 minutes.
After the pasta has rested, cut the pasta into 5 pieces and roll out each with the pasta attachment until the pasta is thin and about 1 foot in length. You may need to coat lightly with some flour to keep the dough from sticking.
Bring a large pot of heavily salted water to a simmer. Set up an ice bath.
Blanch each sheet for about 2 minutes and shock the pasta in the ice bath. Drain and set aside. Lay 1 sheet of pasta on a cutting board lengthwise and place about 2 tablespoons of the filling on one end of the sheet, making sure the filling goes all the way across the width of the sheet. Mix together the remaining egg and water thoroughly in a bowl to form an egg wash. Then, using the egg wash, brush an inch of the pasta along the width of the filling.
Now carefully roll the pasta over the filling 1 time as tightly as possible without tearing the pasta, and make sure the pasta adheres with the egg wash. Each sheet should have enough length for at least 2 rolls, or 1 serving. Repeat for each sheet.
Preheat the oven to 350 degrees.
Place a little water on the bottom of a baking dish and add the cannelloni. Place in the oven for about 7 minutes. Meanwhile, warm the salsify purée, core the apple, and cut into small matchsticks.
When the cannelloni are hot, place the glaze on them, increase the oven temperature to 450 degrees, and place back in the oven until the glaze caramelizes, about 2 minutes.
Meanwhile, smear the salsify purée on 5 plates. Take the apples and a few leaves of mizuna and place in a mixing bowl and dress with just enough of the cider vinaigrette to coat.
When the cannelloni are caramelized, remove from the oven, plate, and garnish with the apples, mizuna, and the remaining pickled rainbow chard. To finish the dish, drizzle a bit more vinaigrette on the plates.