9

Risotto &
agnolotti
All props
stylist’s own.

100 gm butter
Handful of sage leaves
40 gm(1⁄3 cup) roasted
hazelnuts, coarsely chopped
Parmesan, finely grated,
to serve
Wilted cavolo nero, to serve
BRAISED BEEF
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
500 gm beef brisket, cut into
4cm pieces
200 gm canned tomato polpa
240 ml red wine
2 tsp red wine vinegar
1 fresh bay leaf

PASTA DOUGH

250 gm “00” flour

2 eggs

1 egg yolk

1 tsp extra-virgin olive oil

Semolina flour, for dusting

1 For braised beef, preheat

oven to1500C. Heat 1 tbsp oil

in a casserole over low heat,

add onion and garlic, and

stir frequently until very soft

and sweet (20-30 minutes).

Meanwhile, heat remaining

oil in a frying pan over high

heat, add beef and brown,

turning occasionally, until well

coloured (5-7 minutes). Transfer

to casserole with polpa, wine,

vinegar and bay leaf. Increase

heat to medium-high and bring

to a simmer. Season to taste,

then cover and braise in oven,

turning meat a couple of

times until it pulls apart easily

Beef agnolotti with hazelnut

and sage butter

SERVES 4-6 // PREP TIME 45 MINS // COOK 4 HRS (PLUS COOLING, CHILLING, RESTING)

The Piedmontese answer to ravioli, agnolotti often take the
form of square parcelsstufed with braised meat. This version,
pinched into a rectangle shapes, is known as agnolotti al plin.

(2-3 hours). Remove meat from

sauce, shred with two forks, then

finely chop. Spoon as much oil

from sauce as possible, discard

bay leaf, then simmer sauce over

medium-high heat until reduced

by a third (10-15 minutes). Return

meat to sauce and season to

taste. Cool, then transfer to

refrigerator to chill (2 hours).

2 Meanwhile, for pasta dough,

pulse flour and 1 tsp salt in a

food processor to combine. Add

eggs, yolk and oil, and process

until dough comes together.

Add about 1-2 tsp of water

if needed to bring together.

Turn out onto a lightly floured

surface and knead to a smooth

dough, dusting with extra flour

if a little sticky. Wrap in plastic

wrap and rest in refrigerator

for 1 hour, or until needed.

3 Bring dough to room

temperature and divide into

8 pieces, then cover with a tea

towel. Working with a piece at

a time, flatten, then roll through

pasta machine. Fold in half, then

roll again until smooth. Continue

folding and rolling, reducing

settings notch by notch and

dusting with flour if necessary,

until 1mm-thick. Lay pasta sheet

on a lightly floured surface

and cut in half lengthways.

Place mounds of beef filling

2 teaspoons in size along the

long edge closest to you, about

4cm apart. Lightly brush the

other side with water, then fold

the long edge closest to you

over filling, and press down

to seal. With both hands at the

same time, pinch dough on

either side of filling, sealing the

dough and creating pillow

shapes. With a crinkle cutter,

trim long edge of pasta sheet

near the fold, then cut between

each pillow of filling to make

individual pieces. Transfer to a

tray dusted with semolina and

repeat with remaining dough

and filling.

4 Cook agnolotti in a large

saucepan of boiling salted water

until al dente (2-3 minutes).

Drain, then transfer to bowls.

5 Meanwhile, heat butter in

a saucepan over medium-high

heat until foaming and nut

brown (2-4 minutes). Add sage

and stir until crisp, then add

hazelnuts. Spoon over pasta,

then add parmesan and serve

topped with cavolo nero.➤