Luxurious Beggar's Purse Recipe: An Exquisite Starter That'll Win Your Heart
Crave the ornate flair of Beggar's Purses to tantalize your taste buds? Here's a scrumptious recipe inspired by Stu Stein's culinary masterpiece, served at none other than New York's renowned Quilted Giraffe.
In its conventional form, a Beggar's Purse was a diminutive crepe topped with a dollop of caviar and some creme fraiche. But today, we're rolling with a phyllo dough goodness.
Yield: 4 greedy portion-sized delicacies
Ingredients (16)
For the Filling:
- 4 tablespoons vegetable oil
- 4 ramps (wild leeks) or 1 large cultivated leek, diced into tiny squares
- 4 stalks asparagus, trimmed ends + chopped into bits
- 1 rib celery, offset into petite cubes
- 1 carrot, peeled + chopped into tiny cubes
- 2 spring onions, small onions chopped into teeny pieces or 1 small yellow onion, chopped
- 1/4 pound fava beans or French green beans, chopped into bits
- 1/4 pound morel or shiitake mushrooms, scrubbed clean + quartered
- 2 cloves garlic, finely chopped
- A pinch of kosher salt
- A generous sprinkle of cracked black pepper
- 1/2 cup dry white wine
For the Purses
- 8 sheets phyllo dough
- Vegetable oil, as necessary
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- Sprinkle of kosher salt + cracked black pepper, to your preference
Instructions
To prepare the Filling:
- Festival of flavors in a large skillet set over limbo heat (low-medium)! Warm up the oil, then drop in the ramps, asparagus, celery, carrots, onions, beans, mushrooms, garlic, salt, and pepper. Sweat it all out, stirring regularly, until the veggies are soft but retain their virgin hues (approx. 15 to 20 minutes). Pour in the wine and keep cooking until the liquid diminishes almost completely. Tweak the seasoning to perfection. Let the veggies chill out before proceeding.
To prepare the Purses:
- Fire up the oven to 375°F.
- Cut each phyllo dough sheet into half, orchestrating 16 mini squares. Keep the phyllo covered with plastic wrap and a damp towel while you work, so it stays moist n' flaky.
- Place one sheet of phyllo on ya work surface. Seal the deal with a wee brush of oil all over the sheet, particularly the edges. Slap on another square in the opposite direction to make a cross. Brush oil on top of the second sheet just like before. Sparkle a sprinkle of chopped herbs, salt, and pepper across the entire surface. Drop in two more sheets in an X pattern on top of the previous cross pattern. Brush each sheet with oil before placing the next sheet on top. Ta-da! A stack of four squares!
- In the heart of the top phyllo layer, nestle one quarter of the cooled filling. Gather the edges up over the filling to form a pouch, resembling a drawstring purse. Tie the purse closed with a string made of cotton. Coat the exterior of each purse with oil and season with salt and pepper. Repeat this process to form 4 dainty purses.
- Slide the purses onto a baking tray neatly oiled. Bake for 15 to 20 minutes or until the golden brown glow emanates from the phyllo purses.
To Serve:
- Cut the string from the phyllo purses, place them in a shallow soup bowl, and serve with piquant vegetable broth.
Enjoy the adaptation of Beggar's Purses, a delectable appetizer, inspired by Stu Stein's creation at the Quilted Giraffe. This recipe uses phyllo dough and features a unique blend of vegetables, herbs, and spices, uncategorized from the traditional caviar and creme fraiche topping. The filled purse resembles a drawstring, and upon baking, it exhibits a golden brown glow, making for an unforgettable presentation. Serve these nutritious delicacies with a zesty vegetable broth for a delightful start to your meal.
