Style NOV (05.11.16)

STYLE | chef’s special 67
Beetroot
Agnolotti
with nut Brown Sage
Butter and Poppy Seeds
by Francesca’s italian Kitchen
ingredientS: PAStA dough
600g ‘00’ Flour
6 free-range eggs
1½ tsp salt
3 Tbsp olive oil
–
First, make
your Fresh
pasta
dough
–
method
On a bench, make a well with the flour. In a bowl, whisk the
eggs with the salt and the olive oil and then add to the flour
well. Use a fork to work the eggs into the flour until it forms
a dough. Knead the dough for 15-20 minutes. Cover with cling
film and refrigerate for 1 hour minimum, or overnight if you
want to make it the next day.
ingredientS: Filling
5 medium beets
3 cloves of garlic (peeled and crushed to a puree)
50g goat’s cheese
100g Reggiano, finely grated
5g salt, 2g cracked black pepper
8g sugar
25g breadcrumbs
20 large, fresh basil leaves, chopped
–
then, make
the Filling
–
ingredientS: nut Brown SAge Butter
1 cup of freshly picked sage leaves
250g salted butter
1 Tbsp poppy seeds
method
Roast the beetroot in foil at 180°C for 45 minutes. Allow to cool then
peel. Add the cooled beets to a blender together with all of the other
ingredients and blend until very smooth, 30 seconds-1 minute. Cook the
butter and sage in a saucepan, stirring all the time, over a low to medium
heat, until the butter is nut brown in colour and smells nutty, and the
sage is crispy. Set aside until needed.
to ASSemBle
Using a pasta machine, roll the pasta dough to the thinnest setting so that
you have a long, thin strip of pasta. Put the beetroot mix into a piping bag.
Pipe the beetroot mix all the way down the length of
the pasta strip. Brush one length of the pasta with a little water so it
will stick together and then roll it over onto itself so that it resembles a
‘sausage roll’ shape. Use a small piece of dowling to make indentations
along the filled strip to divide it into small pieces. Run a knife to cut along
the divides and make a little agnolotti shape. Cook for 3 minutes,
in boiling salted water. While the pasta is cooking warm the sage butter
through and finish with the poppy seeds just before you remove the pan
from the heat. Place the agnolotti on a serving dish and spoon over the
sage butter. Drizzle a small amount of vincotto (or balsamic vinegar) over
the top and a light shaving of parmesan cheese, and serve immediately.
149 Gloucester Street
Christchurch
03 374 9790
www.fransitalian.co.nz