Agnolotti pappa al pomodoro with basil
Item 1 of 1
- medium
- 4
- 3 hours 20 minutes
One of the signature dishes at Lime Wood's Hartnett, Holder & Co, this classic agnolotti recipe was inspired by Luke Holder's time in Tuscany. "I've always loved Tuscany," he explains. "Working and travelling there throughout my career has played a huge part in influencing the menu and providing inspiration behind the dishes at Hartnett Holder & Co. We actually call the Agnolotti (fresh egg based pasta) a rich man's pasta as it is a more refined version of ravioli from the Piemonte region".
First published in 2015
Ingredients
Metric
Imperial
Pappa pomodoro filling
- 200ml of extra virgin olive oil
- 1 onion, finely diced
- 500g of tinned plum tomatoes, whole
- 40g of garlic, chopped
- 50g of basil, chopped
- 1 pinch of chilli powder
- 200g of sourdough bread
- salt
- pepper
Tomato oil
- 1.2kg cherry tomatoes on the vine, halved
- 200ml of extra virgin olive oil
Pasta
To serve
- 60g of pecorino, Toscano
- basil leaves
SAVE RECIPE
Equipment
- Pasta machine
- Food mixer fitted with a dough hook
- Fluted pasta wheel/cutter
- Blender
- Piping bags
- Thermometer
Method
1
For the pappa al pomodoro, add 100ml of olive oil to a large saucepan and place over a medium heat. Once the oil is hot, add the onion and sweat for 4–5 minutes until soft but not coloured. Add the tinned
tomatoes and cook at a gentle simmer for 1–1 1/2 hours or until reduced
by half
- 200ml of extra virgin olive oil
- 1 onion, finely diced
- 500g of tinned plum tomatoes, whole
2
Heat the remaining 100ml of olive oil in a small pan until it reaches 85°C (or until hot but not smoking). Add the garlic, basil
and chilli and remove from the heat. Leave to infuse for 1 hour,
then strain and set aside
- 40g of garlic, chopped
- 50g of basil, chopped
- 1 pinch of chilli powder
3
Preheat the oven to 90°C/gas mark 1/4. For the tomato oil, place the halved tomatoes on a tray and into the oven for 1 1/2 hours
- 1.2kg cherry tomatoes on the vine, halved
4
Remove and blitz in a blender with the oil for a few minutes until smooth – this will form the sauce for the final dish. Set aside until required
- 200ml of extra virgin olive oil
5
To make the pasta dough, place the flour in a stand mixer with a bread hook attachment and combine 4 of the egg yolks with the oil in a separate bowl. Add the yolk mix to the flour, mixing on a medium speed until the dough just comes together – you can also do this by hand
- 200g of 00 flour
- egg yolk, 4-5
- 10ml of extra virgin olive oil
6
Remove from the bowl and work a little by hand to bring it together. If the dough is too dry to form into a ball, add a little extra egg yolk. Wrap in cling film and rest in the fridge for 30–60 minutes
8
To roll the pasta, remove the dough from the fridge 30 minutes
before using. Roll the dough through a pasta machine, starting on the widest setting, and gradually going down through the settings until between zero and 1
9
Repeat the rolling process on the last setting to ensure there is a
consistent finish to the thickness of the dough – the pasta should
be dry but with no cracks and slightly elastic. Use small amounts of flour to dust the pasta sheets as you work to stop them sticking
10
To make the agnolotti, cut the sheets of rolled pasta into 50cm x 12cm rectangles, removing any uneven edges. Remove the pappa al pomodoro filling from the fridge and place in a large piping bag. Pipe down the
middle of each pasta sheet from end to end in a long sausage shape. Make an egg wash and use a pastry brush to apply a thin but even
coating along the inner edge of each pasta sheet, along the length of the filling
- 1 egg, for egg wash
11
Carefully take the opposite side of the pasta sheet and fold it over the filling along the entire length of each sheet. Run your thumb and fingers along the top to ensure the filling is thoroughly sealed,
removing any air pockets as you go. Repeat with the other sheets. Use your forefinger and thumb to push firmly into the pasta every 2–3cm down the filling ridge to form little parcels (use your other hand
to hold the filling in place). Repeat with the other sheets
12
Using a fluted pasta wheel, trim the edge where the folds come together from each
sheet approximately 1/2cm below the filling for a decorative finish. Seal off the ends in the same way, then use the same pasta wheel
to cut out each agnolotti, cutting towards you each time to give a consistent finish to each parcel
13
Carefully lift each agnolotti off
the work surface and place on a tray dusted with semolina.
Once ready to cook, drop the agnolotti into a large pan of boiling water for 2 minutes
- semolina flour, for dusting
14
Gently warm the tomato oil, strain the pasta and combine together. Divide between bowls and serve with freshly grated Pecorino Toscano cheese and basil leaves
- 60g of pecorino, Toscano
- basil leaves
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024