Garganelli

Garganelli are a type of egg-based pasta formed by rolling a flat, square noodle into a tubular shape. They can be made from smooth pasta or a ridged variant reminiscent of corduroy.
While garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a perfect cylinder in penne.

Garganelli can be served in a variety of recipes; a traditional duck ragu' is a common accompaniment and a specialty of the cuisine of Bologna, Italy.

Garganelli

Ingredients

• 1 1/2 cups grated Grana Padano, plus extra for grating at the end
• 1 1/2 cups boiling chicken stock
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 tablesppons white truffle oil (optional)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, sliced
• 2 cups radicchio leaves, julienned
• 6 ounces Prosciutto di Parma, thinly sliced
• 1 teaspoon fresh thyme leaves
• Sea salt and freshly ground black pepper
• 1 pound Garganelli pasta

Method

• Put all but 2 tablespoons of the 1 1/2 cups of grated cheese in a large, deep, heat resistant bowl. Pour 1/2 cup of boiling chicken stock over the cheese and, using an immersion blender, blend on high speed until the cheese begins to melt. Or transfer the mixture to the jar of an electric blender and blend on high speed.
• With the blender running, add the 2 tablespoons olive oil and truffle oil (if using) and continue blending until the sauce is smooth and emulsified. When blended, pour the sauce into a small pan, cover and keep warm over very low heat.
• In a large skillet, melt the butter over medium-high heat. Add the onion and garlic and cook, stirring until the onion is translucent, 1 to 2 minutes. Stir in the radicchio, prosciutto, the remaining 1 cup of boiling chicken stock, and thyme.
• Return to a boil then adjust the heat down to medium-low and simmer until heated through, 2 to 3 minutes. Season to taste with salt and pepper. Keep warm.
• Bring a large pot of salted water to a boil. Stir in the pasta and cook until al dente, about 2 minutes for fresh pasta, then drain. For dried pasta, follow the manufacturer’s directions.
• While the pasta is boiling, remove the sauce from the heat. Stir in the reserved 2 tablespoons of grated cheese. Add the pasta to the sauce and turn to coat evenly. Divide the pasta among 4 large plates.
• Sprinkle with additional cheese, ground black pepper, drizzle a little olive oil over the pasta and serve at once.

Read more »

Agnolotti

Agnolotti is a kind of ravioli typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name 'Angelot' from Montferrat, who is said to be the inventor of the recipe, or from the Latin word 'anellus', which refers to the ring-shaped material within the pasta.

Traditionally agnolotti are of a square shape, side of about 1 inch. However, they can also be of a rectangular smaller shape when they are called 'Agnolotti al Plin'. 'Plin' means a 'pinch' because you pinch with thumb and forefinger between each mound of filling to close and seal the little pasta packets. Agnolotti al Plin are almost always made by hand and are typical of Langhe and Monferrato.

Agnolotti

Ingredients

• 750g butternut pumpkin,deseeded and peeled
• 100g butter, melted
• 625g packet fresh ricotta and spinach agnolotti pasta (see note)
• 1/2 teaspoon ground nutmeg
• 1/2 cup walnuts, roughly chopped
• 1/4 cup finely chopped chives
• 1/4 cup flat-leaf parsley leaves, roughly chopped

Method

• Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes or until golden and tender.
• Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
• Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown. Stir in nutmeg.
• Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.

   

Read more »