AGNOLOTTI
Prep Time:
Yield
Shelf Life
- 8 eachPasta – Agnolotti, MintrecipeAGNOLOTTI
- 1 flozevooAGNOLOTTI
- 1/2 ozprosciutto di parma1/16″ slices
- 1/2 ozGarlic – SlicedrecipeAGNOLOTTI
- 1 flozwhite wineNOTE*
- 2 flozBroth – ParmesanrecipeAGNOLOTTI
- 1/4 cupfrozen peasAGNOLOTTI
- 2 ozunsalted butterAGNOLOTTI
- 1 tbspCheese – Parmigiano – GroundrecipeAGNOLOTTI
- 2 tsplemonwashedjuice
- 8 leavespea tendrilsleaves
- 1/4 flozevooAGNOLOTTI
- 1/2 tspkosher saltAGNOLOTTI
- 2 twistswhole black peppercornsfrom mill
- 1
Cook Agnolotti in boiling salted water until the pinched edges are tender, and the center is just cooked through, about 3-4 minutes.
- 2
Heat evoo in a saute pan over medium heat until it begins to smoke.
- 3
Add prosciutto and Garlic. Cook until golden brown, about 1-2 minutes.
- 4
Deglaze with white wine. Add Parmesan Broth, peas and butter.
- 5
Drain Agnolotti well and add to the pan. Add Parmigiano and lemon juice. Swirl the pan to emulsify the sauce. The texture should be creamy, while lightly coating the back of a spoon.
- 6
Spoon Agnolotti into the center of a warm bowl, ensuring some of the peas and prosciutto are visible on top, as shown in the photo.
- 7
Spoon remaining sauce over the top of the pasta.
- 8
In a stainless-steel bowl, gently toss pea leaves with evoo. Season with kosher salt. Taste and adjust seasoning as needed.
- 9
Evenly distribute pea leaves over the dish, as shown in the photo.
- 10
Season with freshy cracked pepper.
Description
Serving Size
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