Ricottaagnolottiwithanchovybutter
SERVES8 ASANENTRÉE// PREPTIME 45 MINS// COOK 10 MINS(PLUSCHILLING,INFUSING)
“Makingfilledpastawithyourhandsis a bitofa process,butin
theendit’sverysatisfyingandrewardingtoseetheselittleparcels
cometolife,”saysPepperell.“Thericottafillingis a simpleand
effectivevehicle for the butter andcolaturadialici.”Picturedp109.
TrippaallaRomana
SERVES 6 // PREPTIME 30 MINS// COOK2 HRS“LastyeartheSwillhousecrewwentona wildtriptoParis,
whereI noticeda bitofIndianinfluenceinthefoodatsomeof
themorecontemporaryrestaurants,whichI thoughtwascool
andunique.EspeciallytomelivinginSydney,”saysPepperell.
“TurnsoutthatbutterchickenandtrippaallaRomanahave
a lotofsimilarities.”AtAlberto’stheydeep-frysomeofthe
diced tripe to add crunch and texture.Pictured p104.1 kghoneycombtripe
(seenote)
1 carrot,finelydiced
1 onion,finelydiced
1 celerystalk,finelydiced
100 mlvegetableoil
Seedsfrom2 cardamom
pods
½ cinnamonquill,broken
intopieces
100 gmguanciale(seenote),
skinremoved,cutinto
1cmdice
5 garliccloves,thinlysliced
ona mandoline
½ tspgarammasala
50 gm(2½tbsp)tomatopaste
75 mlwhitewine
200 gmcannedcrushed
tomatoes
300 mlpouringcream
50 gmbutter
10 gmpieceginger
1 tspdriedfenugreekleaves
(seenote)
20 mintleaves,thinlysliced
25 gm(⅓cup)finelygrated
PecorinoRomano1 Placetripein a largesaucepan
andcoverwithcoldwater
(about4 litres).Bringtoa boil,
thendrain.Washtripeunder
coldrunningwaterandreturn
tosaucepanwithfreshwater.
Placea smallplateontopof
tripetokeepit submerged,and
bringtoa simmerovermedium-
lowheatuntiltripeis fork-tender
(1½to1¾hours),drain.
2 Meanwhile,combinecarrot,
onion,celeryand80mloilina
smallsaucepan.Simmergently
oververylowheat,stirring
often,untilonionis deeply
caramelised(1-1½hours).
Strain,reservingvegetables.
3 Dry-roastcardamomseeds
and cinnamon in a largethetwoshortendsovereach
otherintothecentretoenclose
(business-letterstyle).Rolloutto
1cmthick,thenrollthroughpasta
machineonthewidestsetting.
Repeatfoldingandrolling
another3 timesuntildough
becomesverysmooth,then
continuerollingdoughthrough
themachine,reducingsettings
notchbynotch,until1mmthick,
dustingwithflourif needed.Cut
into25cmx 10cmrectangles,
thenona lightlyflouredsurface,
pipea straightlineoffillingthe
lengthoftherectangle,about
2cmfromthelongedgeclosest
toyouandleaving2cmateach
end.Runa wetfingeralongthe
edgeclosesttoyouandends
nexttofilling,thenfoldpasta
andfillingtwo-thirdsoftheway
overtocreatea snugtubewith
anexposedflapofpastaalong
thelongedge.Presstoseal.
Withthesideofyourhand,press
downfirmlyonfillingat5cm
intervalstomake5 agnolotti.
Foldtheflapofpastaoverthe
filledpasta,thencutbetween
agnolottiwitha flutedcutter.
Repeatwithremainingpasta.
5 Cookagnolottiin a large
saucepanofboilingsaltedwater
untiltheyfloatandarecooked
through(2-3minutes).Remove
witha slottedspoonand
coatwithanchovysauce,adding
a littlepastawaterif neededto
coat.Spoonontoplateand
servedrizzledwithextra-virgin
oliveoilandsprinkledwith
Espelletepeppertotaste.
NoteEspelletepepperis
availablefromHerbie’sSpices.
Shiokombuis availablefrom
Japanesegrocers.Colatura
di alici,a fermentedanchovy
sauce,is availablefromSimon
JohnsonandselectItalian
delicatessens.
Winesuggestion 2018 Vigneti
VecchioSciareViveBianco.A
smoky,nutty,salinewhitefrom
the slopes of Mount Etna.saucepanovermediumheat
untilfragrant(2minutes;see
cook’snotesp152).Grindtoa
finepowderwitha spicegrinder
ormortarandpestle,andsift
witha finesieveintoa bowl.
4 Addguancialeandremaining
oiltothesamesaucepan,place
overlowheatandstiruntilfat
hasrendered(8-10minutes).
Addgarlic,stiruntillightgolden
(2-3minutes),thenaddground
spicesandgarammasala.Stir
untilroasted(1 minute),then
addtomatopaste,andstiruntil
caramelised(2minutes).Add
whitewine,bringtoa boiland
boiluntilnearlyevaporated
(3-4minutes).Addthesoffrito,
crushedtomatoes,cream,
butter,gingerandfenugreek,
reduceheattolowandsimmer
untilflavourshavedeveloped
(25-30minutes).Remove
gingerandseasontotaste.
5 Cuttripeintothickstrips.
Addtosauceandsimmer
untilflavourshavecombined
(5minutes).Removefromheat
andstirthroughmint.Ladle
ontoplatesandservetopped
withpecorino.
NoteHoneycombtripeis
availablefrombutchers.It may
needtobeorderedahead.
Guancialeis availablefrom
selectItaliandelicatessens;if
unavailable,substitutewith
pancetta.Driedfenugreek
leaves(methi)areavailable
fromIndiangrocers.
Winesuggestion 2016 Podere
PradaroloVejBiancoAntico.
Super-floralandintensestone-
fruitcharacter;verygoodwith
the spices in this dish.1 egg
6 eggyolks
1 tbspoliveoil
225 gm(1¼cups)“00”flour,
plusextrafordusting
Extra-virginoliveoil,
toserve
Espelletepepper(seenote)
orchillipowder,toserve
RICOTTAFILLING
250 gmwell-drainedricotta
50 gmfinelygratedparmesan
Finelygratedzestof
1 lemon
ANCHOVYSAUCE
25 gmshiokombu(seenote)
100 gmbutter,atroom
temperature
2 tspcolaturadialici(see
note)orfishsauce
1 Tomakepasta,whiskegg,
eggyolksandoliveoiltogether
in a bowl.Placeflourin a pileon
thebenchandmakea wellin
thecentre.Pourin eggmixture
andgraduallymixtogether,
bringingtheflourin fromthe
edgesuntilcombined.Knead
untilsmooth,addinga littleextra
flourif needed;doughshould
bequitehard.Wrapin plastic
wrapandchillfor2 hourstorest.
2 Forricottafilling,blend
ingredientsina foodprocessor
untilsmooth.Seasontotaste,
andtransfertoa pipingbag
fittedwitha 1.5cmplain
nozzle.Chill.
3 Forsauce,bring250ml
watertotheboilina small
saucepan,addkombu,then
removefromheatandsteepfor
15 minutes.Strainthrougha
sieve,and,whilestillhot,transfer
toa smallfoodprocessorwith
butterandcolaturadi aliciand
blenduntilfine.
4 Tomakeagnolotti,cutdough
in half,keepingremaininghalf
wrapped.Rolloutdoughon
a lightlyflouredsurfacetoa
rectangleabout1cmthick.
Rolldoughthroughthewidest
setting of a pasta machine, fold