Showing posts with label agnolotti. Show all posts
Showing posts with label agnolotti. Show all posts

Wednesday, April 24, 2019

Veal & mortadella agnolotti



Most of the homemade mortadella we made around the holidays got sliced up (nice and thin!) and eaten as-is. But not all of it.

The stuff makes a fine ingredient for a pasta filling, you know. And this filling is the best to come out of our recent batch of mortadella.

Of course, you don't have to make your own mortadella to put these agnolotti together. Just go out and buy some of the stuff and get to work.

Now.



Melt 3 tablespoons of butter in around a tablespoon of olive oil.



Add 1 pound ground veal.



Once the veal has browned a bit add 1/3 cup or so of either white wine or vermouth and turn up the heat.



Allow the wine to evaporate, then turn off the heat and let the veal cool a bit.



Dice 1/4 pound of mortadella (makes no difference if you use a hunk or slices).



In a food processor add the veal, mortadella, 1/2 cup Parmigiano-Reggiano and one egg, then process until completely blended.



Taste and adjust seasoning as you like. (You could add more cheese, or a little salt, perhaps a dash of nutmeg.)



Instead of using a pastry bag I always put my pasta fillings in a strong plastic bag that can be thrown away after I'm finished. (Of course, you'll need to cut the tip off in order to allow the filling to be squeezed out.)



Roll out your pasta dough on the thin side and around 3 or 4 inches wides.



If your dough is very moist you can skip this step; otherwise brush a little egg wash along the far edge before rolling the dough around the filling.



Use your finger to press down and form the individual agnolotti (I made these on the longish side, but smaller works great too).



This is basically what it will look like once you've worked your way along the entire roll.



All that's left to do now is cut the individual agnolotti.



I boiled and served these in freshly made chicken broth (or brodo) and topped the agnolotti with grated Parmigiano-Reggiano and freshly ground black pepper. The reason I chose to go with a classic and simple brodo is so that the veal and mortadella filling can really stand out.

And it did.

Which is a very good thing.

Sunday, November 5, 2017

How (not) to make agnolotti

It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt. — Mark Twain



I'll be straight with you, okay. If I called this stuff agnolotti in the Piedmont, the region in Italy where the pasta shape is most common, I'd be sent packing like the Brutto Americano that I am. Strictly speaking, agnolotti are filled with roasted meats or vegetables. Add cheese to the mix and, well, you've got yourself some ravioli is what you've got.



I knew this going in. A perfectly acceptable agnolotti filling (three parts roasted parsnips to one part leeks, all nicely caramelized) was resting in the food processor, waiting for me to crack open yet another bottle of vino rosso when...



I just had to notice the one-pound tub of ricotta in the fridge, thereby reaching both for it and a little lemon zest.

Just, y'know, to screw things up.

Why anybody playing with a full deck would further listen to a knucklehead who would act in such a way is a mystery.

And yet here we are.

Might as well have a go at creating the shape of agnolotti.



Take about 3 cups of flour (I use double zero) and create a well in the middle. Mix together three large eggs, three or four egg yolks, one tablespoon extra virgin olive oil and a half teaspoon salt.



Using a fork, slowly incorporate the flour into the egg mix. Don't rush it; just gradually, and in a circular motion, bring the flour into the egg a little at a time until a dough starts to form.



At this stage you're ready to work the dough with your hands.



Pasta dough isn't like pastry dough and so you don't need to worry about being delicate with it. Just keep working it until the egg and flour are fully incorporated.



Whe a nice dough ball forms scrape away any remaining flour from your work surface. On the clean surface keep working the dough until it's nice and smooth. If the dough feels too wet dust the surface with a little flour and incorporate it into the dough ball. The dough shouldn't feel sticky when you touch it, but it shouldn't be dry either. Again, don't worry about being delicate. You could work pasta dough all night long and not mess it up.



When you're through working the dough wrap it in plastic and let it rest. Most people allow the dough to sit at room temperature for a few hours before making their pasta, which is fine. However, I prefer to make my dough a day in advance and let it sit in the fridge overnight. Make sure to allow the dough to come up to room temperature before rolling out sheets of pasta for the agnolotti.



Roll a thin sheet of pasta dough around 4 inches wide and lay down a line of filling along one edge. A pastry bag is ideal but I just put the filling in a plastic bag and cut a small hole in one corner.



Fold the dough over the filling from the edge.



And fold again into a small tube.



Using your fingers press down along the tube in increments of around 1 1/2 inches.



Then use your cutting tool in the indentations you made with your fingers.



And there you have it: Agnolotti.

Or not.

 
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