Recipes

Pear and Celery Root Manti

  • 2 cups whole milk
  • 1 small celery root, diced medium
  • 3 tablespoons unsalted butter, divided use
  • 1 teaspoon freshly ground black pepper
  • 1 fresh bay leaf
  • Kosher salt, to taste
  • 1 ripe Bosc pear, peeled and diced
  • 2 tablespoons unsalted cannabutter*
  • Pasta dough, recipe follows
  • 2 tablespoons apple cider
  • 2 teaspoons shallot, minced
  • 4 tablespoons Parmesan cheese, grated
  • 2 tablespoons chives, minced

In medium saucepan, bring milk, celery root, 1 tablespoon butter, pepper, bay leaf and salt to a simmer. Cover and cook until the celery root is tender.

Add the pears and cook for 5 more minutes. Remove bay leaf and strain the pears and celery root; puree, cool and reserve the filling.

Roll the pasta thinly, about ⅛ inch, and cut into 1-inch squares. Place filling into a pastry bag and pipe ½ teaspoon of filling onto the center of each square. Pick up the pasta square and draw the two corners across from one another together, gently pinching the corners to connect them. Connect the other two corners in your hand, forming a pyramid. Gently press each seam closed to seal the filling inside the pyramid. Place each manti onto a floured surface until ready to cook.

Bring a large pot of salted water to a boil. Meanwhile, in a small saute pan, bring remaining 2 tablespoons butter, 2 tablespoons cannabutter, cider and shallots to a simmer.

Cook 24 of the pasta squares for about 1 minute. Use a slotted spoon, remove the pasta from the water and place directly into the saute pan with the cider, butters and a half cup of the pasta water. Cook the pasta until coated. Garnish with cheese and chives. Makes 4 servings, each about 17 mg THC based on a 15 percent strain.

To make pasta dough: Combine 275 grams eggs, 250 grams egg yolks, 15 grams olive oil and 14 grams salt; set aside. Make a well with 1,000 grams flour in a bowl or clean surface. Add the egg mixture to the center and slowly incorporate the flour. Once the dough forms, begin to knead for 10 minutes. Form into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

Get the recipe for cannabutter here.

Recipe by Chris Pandel

Photography by Frank Lawlor

 

Buy Kitchen Toke magazine >>

SHARE THIS