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Agnolotti pappa al pomodoro with basil

Agnolotti pappa al pomodoro with basil

Agnolotti pappa al pomodoro with basil

PT3H

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1
For the pappa 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 down on a gentle simmer for 1-1 1/2 hours until reduced by half
  • 100ml of extra virgin olive oil
  • 500g of tinned plum tomatoes, whole
  • 1 onion, finely diced
2
Heat the remaining 100ml of olive oil in a small pan until it reaches 85°C. Add the garlic, basil and chilli and remove from the heat. Leave to infuse for 1 hour
  • 100ml of extra virgin olive oil
  • 40g of garlic, chopped
  • 50g of basil, chopped
  • 1 pinch of chilli powder
3
Add the bread to the tomato sauce base, stir through to thicken and reduce the heat to low
  • 200g of sourdough bread
4
Thoroughly whisk the infused oil into the tomato and bread mix, season to taste and allow to cool. Refrigerate until required
5
Preheat the oven to 90°C
6
Place the halved tomatoes on a tray and into the oven for 1 1/2 hours. Remove and blend with the oil - this will form the sauce for the final dish
  • 600g of cherry tomatoes on the vine, halved
  • 100ml of extra virgin olive oil
7
To make the pasta dough, use a food mixer with a bread hook attachment. Place the flour into the mixer bowl and combine 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
  • egg yolk, 4-5
  • 10ml of extra virgin olive oil
  • 200g of 00 flour
8
Remove from the bowl and work a little by hand to bring it together. Wrap in cling film and rest in the fridge for 30-60 minutes
9
To roll the pasta, remove the dough from the fridge 30 minutes before rolling. Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down through the settings until the arrow is between 0 and 1
10
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 it sticking
11
To make the agnolotti, cut the sheets of rolled pasta into 50cm lengths, remove any uneven edges from the border of the pasta sheet and cut in half lengthways. This should leave 2 thin sheets approximately 50 x 12cm. Repeat with the remaining dough
12
Remove the pappa pomodoro filling from the fridge and place into 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
13
Carefully take the opposite side of the pasta sheet and cover 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
14
Use your forefinger and thumb to pinch firmly into the pasta every 2-3cm down the filling ridge to form little ball shaped portions. Use your other hand to maintain the shape of the pasta and repeat to make more portions
15
Using a fluted pasta wheel/cutter, trim the bottom edge from each sheet approximately 1/2cm below the filling to give a decorative edge
16
Seal off the ends in the same way, then use the same pasta wheel to cut out each agnolotti, cutting towards you with the roller to give a consistent finish to each ball. Carefully lift each agnolotti off the work surface and place on a tray dusted with semolina until ready to cook
  • semolina, for dusting
17
Once ready to cook, drop the agnolotti into a large pot of boiling water for 2 minutes. Gently warm the tomato oil, strain the pasta and combine together. Divide between serving bowls and serve with freshly grated Pecorino
  • 60g of pecorino, Toscano

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Ingredients

Metric

Imperial

Pappa pomodoro

Tomato oil

Pasta

To serve

  • 60g of pecorino, Toscano

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