Grandma Walking Through the Forest in Emilia
Cappelletti Verdi, Braised Leek Filling, Mushroom Purée
Chef Stefano Secchi — Rezdôra, New York City
This is one of Rezdôra’s signature dishes: tiny spinach cappelletti stuffed with a slow-braised leek filling, finished to order in a sauté pan with pasta water, and plated over a silky mushroom purée. Crispy leek strands finish the plate.
Spinach Pasta Dough
- Spinach, blanched and squeezed very thoroughly of all water — this is critical
- 1 whole egg : 3 yolks ratio (scale as needed)
- Start with 200g of 00
Method: Blitz the spinach and eggs together, than add to flour and work into a smooth dough. Roll thin and cut into squares for cappelletti using the bicycle cutter.
Note: Getting all the water out of the spinach is the single most important step for the dough. Any residual moisture will throw off the ratio and result in a wet, unworkable dough.
Leek Filling
Ingredients
- Leeks
- Chicken stock
- Pinot grigio
- Fresh thyme
- Apple cider vinegar
- Parmigiano Reggiano
Method
- Sauté the leeks first until they develop a little color.
- Add the chicken stock, pinot grigio, and thyme. Cover tightly with foil and braise in the oven at 165°F for 2 hours.
- Blitz the braised leeks until smooth.
- Return the purée to the pan and cook down slowly — approximately 90 minutes on low heat until thick and concentrated.
- Stir in the apple cider vinegar.
- Finish with grated Parmigiano Reggiano. Adjust seasoning.
The long, slow reduction is what gives the filling its depth and body. Don’t rush it.
Mushroom Purée
Ingredients
- Cremini mushrooms
- Dried porcini mushrooms (rehydrated)
- Shallots
- Garlic
- Fresh sage
- Fresh thyme
- Fresh rosemary
- White wine
Method
- Cook the cremini and porcini mushrooms first — get the water out before adding anything else. Let them cook dry in a hot pan.
- Once the moisture has evaporated and the mushrooms are beginning to brown, add the shallots and garlic.
- Add the sage, thyme, and rosemary.
- Deglaze with white wine and cook off the alcohol.
- Blitz until very smooth. Pass through a sieve if desired. Season to taste.
Leek Garnish
Cut leeks into fine julienne or thin strands and fry until crisp. Drain and season lightly.
To Finish & Plate
- Cook the cappelletti in well-salted boiling water.
- Transfer the pasta to a small sauté pan with a ladle of pasta water.
- Toss and finish in the pan — the starchy pasta water brings everything together into a light, cohesive sauce.
- Spoon the mushroom purée into the base of a warm bowl or plate.
- Arrange the cappelletti on top of the purée.
- Crown with the crispy leek strands.
“Grandma Walking Through the Forest in Emilia”