Miles Angelo's Duck Capelletti Forestiere at Kitchen of the Year

Miles Angelo of the Caribou Club was one of the guest chefs at House Beautiful's 2012 Kitchen of the Year. Check out the delicious recipe he shared with us for hat-shaped, confit-filled pasta in a sauce of black forest ham and trumpet mushrooms with a poached farm fresh egg. You'll want to try this one at home.

Ingredients for the pasta dough

15 egg yolks

1 whole egg

500 grams all-purpose flour

1 tablespoon extra virgin olive olive

Directions for the pasta

Put flour and oil in large mixer, and with the paddle attachment, mix 1 minute. Remove paddle and attach dough hook. Add all but 1 or 2 of the eggs to the mixer and start it running at med. speed. Once most of the egg has been absorbed, but a little flour remains at the bottom of the bowl, add the remaining eggs. Allow dough to come together into a ball, then mix 1 minute more. Remove dough from bowl, wrap it in plastic and allow to rest at least 20 minutes prior to use. Keeps 2-3 days in the fridge.

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Ingredients for the duck capelletti

4 sheets of fresh pasta rolled to 1/16" thick 6" by 24"

8 ounces pulled duck confit, lightly chopped

3 tablespoon each of onion, carrot and celery, sautéed

1 tablespoon thyme leaves

1 egg

2 tablespoon Parmesan cheese

3 ounces Bordelaise

salt and pepper, to taste

2/3 cup panko

water mister

Directions for the duck capelletti

Combine duck,onion, thyme, egg, parmesan & bordelaise in a small bowl. Season and add bread crumbs. Chill 20 mins before using. Lay out a sheet of pasta (pasta must be kept moist) spray with a little water. Place 1/2 ounce of filling onto the middle of pasta sheet every 3". Fold the sheet of pasta over the filling & press out the air sealing the two sheets together. Cut out filled pasta with a 3" cutter. Moistening one end, pinch the two ends together and roll into a hat shape. Store on a thin layer of course semolina. Refrigerate until needed. May be frozen for up to 4 days.

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Ingredients for the poached egg:

4 farm fresh eggs

1 gallon boiling water

2 tablespoons kosher salt

Directions for the poached egg:

Boil water, salt & vinegar. Gently crack eggs into slowly boiling water. Cook until firm on the outside & liquid in the center (about 4 minutes). Remove with a slotted spoon into ice bath to cool. Keep refrigerated until needed.

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Ingredients for the forestiere sauce:

2 ounces blended olive oil

2 ounces butter

8 ounces black trumpet mushrooms

4 ounces very small diced ham

4 ounces white wine

2 ounces Bordelaise sauce

2 cloves garlic minced

2 tablespoons chopped parsley

4 tablespoons grated parmesan

4 sprigs parsley

salt and pepper, to taste

Directions for the forestiere sauce:

Heat a medium skillet. Add oil then add ham. Saute until carmelized. Add mushrooms & garlic & sauté until about ¾ cooked. Deglaze with white wine and allow to reduce by half. Add bordelaise, parsley and butter. Constantly move the pan so as to swirl in the butter and keep from breaking the sauce. Season to taste. Cook pasta in boiling salted water until they float. remove with strainer & add to sauce. Carefully toss to coat. Warm eggs in pasta water for 1 minute. Remove with slotted spoon and plate.

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To Assemble

Place four capelletti in a pasta bowl. Top with a warm poached egg. Spoon remaining sauce over top. Sprinkle with parmesan. Garnish with parsley. Serve.

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