ONE-POT BUCATINI BOLOGNESE
Not only is this a one-pot wonder, but it also shaves a significant amount of time off of making a traditional Bolognese (which is a slow-braised tomato sauce with meat).
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes.
- Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan.
- Cook's Note: The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
LOBSTER AND ASPARAGUS AGNOLOTTI
Steps:
- In a pot of boiling water, cook the agnolotti according to directions on the package.
- In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
- Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
- This dish can easily be doubled.
WHITE CORN AGNOLOTTI
Steps:
- Bring a large pot of salted water to a boil. In a heavy saute pan, add chicken stock, chopped sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.
- Cook the agnolotti in the water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter. Serve in soup plates and shave white truffles on top.
- To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite.
- In a medium saute pan, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and thickly coats the back of a spoon.
- Transfer mixture to a medium bowl. Stir in the cheeses and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.
- Make the agnolotti: Roll out the dough very thin. Brush with eggwash. Mound little heaps of filling about 1-inch apart. Fold over and squeeze dough together in between filling mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges.
- Yield: about 2 cups of filling, makes about 100 agnolotti
- In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic and let rest at room temperature for 30 minutes to 1 hour.
- Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
- If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 more times, until the dough is smooth and somewhat elastic.
- Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
AGNOLOTTI WITH SAGE BUTTER - TRATTORIA I BOLOGNA, ITALY
From Trattoria I Bologna in Rocchetta Tanaro, Italy. In this recipe, wonton wrappers in place of home made dough for convenience. The restaurant tops these meat-filled ravioli with shavings of white truffles.
Provided by swissms
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
- Finely chop mixture in processor. Tranfer to medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
- Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming triangle. Press edges together. Using 2-inch diameter ruffled cookie cutter, cut edges to form half-moon shape. Transfer to baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.).
- Melt butter in heavy medium skillet over low heat. Add sage; keep warm.
- Meanwhile, working in batches, cook agnolotti in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer agnolotti to shallow soup bowls. Spoon sage butter over and serve.
Nutrition Facts : Calories 761.2, Fat 41.6, SaturatedFat 22, Cholesterol 156.1, Sodium 948.1, Carbohydrate 66.3, Fiber 2.5, Sugar 0.2, Protein 29.1
More about "agnolotti bolognese food"
HOW TO MAKE AGNOLOTTI - GREAT ITALIAN CHEFS
Web Easier to make than its fiddly relatives ravioli and tortellini, agnolotti are small parcels made by piping dots of filling and folding and pinching it to …
From greatitalianchefs.com
Estimated Reading Time 2 mins
From greatitalianchefs.com
Estimated Reading Time 2 mins
TURKEY BOLOGNESE AGNOLOTTI | NEW IDEA MAGAZINE
Web May 1, 2019 625g packet fresh ricotta and spinach agnolotti; 1 tblsp olive oil; 1 onion, finely chopped; 1 tsp bottled minced garlic; 500g turkey mince; 450g tub fresh Napoli sauce; ¼ cup fresh basil pesto; Finely grated …
From newidea.com.au
From newidea.com.au
COOK IN ITALY: AGNOLOTTI DEL PLIN - A CANADIAN FOODIE
Web Nov 21, 2014 Making the Fresh Egg Pasta Dough: Scale the flour into a bowl, making a large hole in the center; crack the eggs into the centre of the bowl. With a fork, whisk the centre of the eggs and continue whisking …
From acanadianfoodie.com
From acanadianfoodie.com
AGNOLOTTI RECIPE - AGNOLOTTI FILLED WITH MEAT | HANK SHAW
Web Dec 21, 2017 Boil the agnolotti until they float, and then 1 minute more. Meanwhile, heat the butter in a large pan, ideally non-stick. Add the sage and toasted pine nuts and let this fry over medium heat. When the …
From honest-food.net
From honest-food.net
SWEET PEA AND BLACK PEPPER AGNOLOTTI - FOOD NETWORK
Web Use a spider or slotted spoon to transfer the agnolotti to the skillet and coat in the sauce. Gently transfer to a warm serving platter, top with the reserved 1/2 cup Asiago and …
From foodnetwork.com
Author Ginevra Iverson for Food Network KitchenSteps 12Difficulty Intermediate
From foodnetwork.com
Author Ginevra Iverson for Food Network KitchenSteps 12Difficulty Intermediate
AGNOLOTTI BOLOGNESE RECIPE | COOKING CHANNEL
Web May 31, 2017 Agnolotti Bolognese 0 Reviews Level: Intermediate Total: 3 hr 25 min (includes chilling time) Active: 1 hr 20 min Yield: 6 servings Share This Recipe …
From cookingchanneltv.com
Servings 6Total Time 3 hrs 25 minsCategory Main-Dish
From cookingchanneltv.com
Servings 6Total Time 3 hrs 25 minsCategory Main-Dish
BOLOGNA'S 5 BEST RESTAURANTS FOR TRADITIONAL FOOD – GRAPE REVIVAL
Web They’re open for lunch and dinner and offer pizza slices in addition to a long list of pastas, sides and second dishes. Stop by or call +39 051 4854862 to order. Via Saragozza, …
From graperevival.com
From graperevival.com
HOMEMADE AGNOLOTTI PASTA - A BEAUTIFUL PLATE
Web Jan 17, 2014 Yield: 4 Servings Prep: 1 hour Cook: 20 minutes Total: 1 hour 20 minutes A recipe for homemade agnolotti pasta! This classic stuffed pasta, recipe adapted lightly …
From abeautifulplate.com
From abeautifulplate.com
SMOKED MOZZARELLA AGNOLOTTI BOLOGNESE - WECO HOSPITALITY
Web Mar 6, 2023 Toss the agnolotti into the pan with the bolognese. Add a couple splashes of the reserved pasta water. Cook over low heat for a few minutes until the sauce clings to …
From wecohospitality.com
From wecohospitality.com
AGNOLOTTI BOLOGNESE – RECIPES NETWORK
Web Jun 10, 2018 Ingredients. 1 1/2 cups 00 or all-purpose flour, plus more for dusting; 1 1/2 cups fine semolina flour; 2 whole large eggs plus 5 large yolks; 1 tablespoon whole milk
From recipenet.org
From recipenet.org
AGNOLOTTI | TRADITIONAL PASTA FROM PIEDMONT, ITALY - TASTEATLAS
Web A variety of Italian pasta ripiena (lit. filled pasta), agnolotti are tender, bite-sized pillows of dough, plump with a creamy cheese, meat, or vegetable filling. Agnolotti originated in …
From tasteatlas.com
From tasteatlas.com
RECIPE FOR AGNOLOTTI BOLOGNESE - POCHES RECIPES
Web Oct 11, 2022 Agnolotti Bolognese Ingredients 1 1/2 cups 00 or all-purpose flour, plus more for dusting 1 1/2 cups fine semolina flour 2 whole large eggs plus 5 large yolks 1 …
From pochesmarket.com
From pochesmarket.com
MAKE ALL OF THE WINNING RECIPES FROM FOOD NETWORK STAR, SEASON 11
Web Learn the how-tos for the top dishes made by Food Network Star, Season 11 finalists. ... Resting on a bed of hearty Bolognese sauce, Dom's delicate agnolotti are pockets of …
From foodnetwork.com
From foodnetwork.com
RECIPE FOR AGNOLOTTI BOLOGNESE - CRABBIE RECIPES
Web Oct 11, 2022 Making the perfect Agnolotti Bolognese should only take approximately 3 hr 25 min . It’s considered an Intermediate level recipe. ... financial and transport hub, …
From underspicycrab.com
From underspicycrab.com
THE TECHNIQUE: HOW TO SHAPE AGNOLOTTI | BON APPéTIT
Web Sep 23, 2016 Agnolotti is one of our favorite pasta shapes because the little pockets created from pinching the dough catch the sauce. This technique is a little different from …
From bonappetit.com
From bonappetit.com
AGNOLOTTI BOLOGNESE | RECIPE | FOOD NETWORK RECIPES
Web Aug 29, 2015 - Get Agnolotti Bolognese Recipe from Food Network. Aug 29, 2015 - Get Agnolotti Bolognese Recipe from Food Network. Pinterest. Today. Watch. Explore. …
From pinterest.com
From pinterest.com
WHAT IS AGNOLOTTI: DEFINITION AND MEANING - LA CUCINA …
Web Agnolotti is a special stuffed pasta typical of the Piedmont region, especially around Monferrato and the Alessandria and Asti provinces, but popular throughout the region. It …
From lacucinaitaliana.com
From lacucinaitaliana.com
RECIPE FOR AGNOLOTTI BOLOGNESE BY DAWN’S RECIPES
Web Oct 11, 2022 Ingredients for Agnolotti Bolognese 1 1/2 cups 00 or all-purpose flour, plus more for dusting 1 1/2 cups fine semolina flour 2 whole large eggs plus 5 large yolks 1 …
From dawnsrecipes.com
From dawnsrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love