By Natalie Lozano Trimble
Photography by Thanin Viriyaki
Read more: Chef Casey Thompson and Marcus Kopplin open Duchess in Fort Worth’s Nobleman Hotel
Ricotta and Corn Stuffed Farfalle
Liquid Gold
Ingredients:
- 1 shallot – roughly chopped
- 5 garlic cloves – sliced
- 2 pints of yellow tomatoes
- Pinch of saffron
- 10 basil leaves
- 1/2 cup of olive oil
Preparation:
In a saute pan on low heat, add olive oil, shallot and garlic. Lightly saute until translucent.
Add the yellow tomatoes, saffron and basil. Keep on low heat and simmer for up to 30 minutes. You want the tomatoes to break down and have minimal color.
Transfer the tomato mixture to a blender and blend on high until smooth, then strain.
Once strained, add back to the blender and turn on low speed. Slowly emulsify the olive oil into the tomato sauce. Season with salt and set aside.
Beef Cheek Marmalade
Ingredients:
- 8 ounces smoked beef cheek or brisket
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- Salt and pepper
Preparation:
In a small saucepot on low heat, add the smoked cheek or brisket and sugars. Cook on low heat until the sugars melt.
Add the apple cider vinegar and reduce until it reaches a jam-like, thick consistency.
Season with salt and pepper if needed.
Plating Garnishes:
- Basil
- Maldon salt
- Texas olive oil
In a saute pan on low heat, add the liquid gold sauce, 2 tablespoons of butter, and a pinch of salt. Bring that to a simmer and set aside.
Meanwhile, cook your desired stuffed pasta. Reserve a little bit of the pasta’s boiling water before straining. Add the pasta to the liquid gold sauce and mix in the reserved pasta water.
Plate the pasta and drizzle additional sauce over the top. Next, add dollops of beef cheek marmalade on top of the pasta.
Garnish with basil, Maldon salt and Texas olive oil.