Ep 9 - Agnolotti bagoss, basil sauce, crisp anchovies and tomato
EP 9 IMMUNITY CHALLENGE
Agnolotti bagoss, basil sauce, crisp anchovies and tomato
250g rock salt
6 baby roma tomatoes, halved
Extra virgin olive oil, for drizzling
500ml pure cream
150g bagoss cheese, grated
1.5 leaves of gold leaf gelatine, softened in cold water and excess
210g 00 flour, sieved
90g semolina flour, sieved
4 egg yolks
2 whole eggs
2 bunches basil, leaves removed
100g baby spinach
150ml extra virgin olive oil
100ml cold water
40g grated parmesan cheese
1/2 cup semolina, for dusting
1 Preheat oven to 120C.
2 For tomatoes, cover the base of a shallow oven tray with rock salt, place tomatoes on top, cut side up and drizzle with extra virgin olive oil. Bake for 50 minutes or until semi dried.
3 For filling, pour cream into a deep frying pan and place over a high heat. Bring to the boil, reduce heat to medium and gentle boil, stirring regularly until cream has reduced to 1/3 of original volume. Adjust heat as required to ensure cream does not boil over.
4 For pasta, place all ingredients in a food processor and process until mixture forms a ball. Turn onto a floured bench and knead for 5-7 minutes or until dough is elastic and smooth. Wrap in plastic wrap and rest in refrigerator for 15-20 minutes.
5 For basil oil, bring a small saucepan half filled with water to the boil, blanch basil and spinach for 10 seconds. Remove and refresh in iced water. Drain and squeeze out excess water. Place in a deep bowl, add water, oil and parmesan cheese and using a stick blender process until smooth. Stir and process again if required.
6 Remove cream from heat, add gelatine and stir until dissolved. Pour into a metal bowl, add cheese and stir until combined. Place cream bowl over a bowl of ice and stir until mixture has cooled completely. Mixture will be quite firm but pliable. Spoon into a piping bag and place in the refrigerator until required.
7 For anchovy crumb, place anchovies in a small frying pan and dry fry for 1-2 minutes. Add butter and breadcrumbs, panfry for 2-3 minutes or until breadcrumb has turned golden. Transfer to the chopper attachment of a stick blender and process until mixture resembles course crumbs.
8 Divide rested pasta into 4. Take one pasta ball and laminate from the largest setting down to the second smallest setting taking care to pass the dough through each setting 2-3 times. Repeat with remaining pasta if required.
9 Take one sheet of pasta and lay it flat on the bench. Pipe filling at 10cm intervals along the centre of the pasta sheet. Fold the pasta in half lengthways and press firmly around the filling, ensuring to press all the air out between the filling and the pasta sheet. Pour semolina onto a small oven tray. Cut out agnolotti using a crimping tool cutting 5mm-10mm from the filling, place on semolina and toss gently to dust.
10 Place a saucepan half filled with water over a high heat, bring to a simmer and add salt. Gently add filled agnolotti and cook until pasta floats to the water surface. Remove and drain.
11 To serve, brush basil oil across the plate, arrange 5 agnolotti on the plate with 5 semi dried tomatoes, sprinkle pasta with anchovy crumble, finely grated parmesan cheese and drizzle with a few drops of olive oil.