Spicy Italian Sausage Agnolotti with a Creamy White Wine Sauce

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OMG!…..I got my pasta maker a wee while ago and have been dying to try these.

Originally from Piedmont Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it.

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 seal. Normally around 3cm in size, miniature versions are also popular and are known as ‘Agnolotti del plin’, meaning ‘pinched’.

 

Makes 2-4 portions

To make the Pasta

275g ‘OO’ Pasta Flour

3 eggs

Salt

 

  1. Sift Flour and make into a ring on your worktop or put into a bowl of a mixer and make a well in the middle. Whisk the eggs and pour into the middle, add salt. Gently mix the flour and eggs together until you get a dough, knead for a few minutes until smooth.
  2. Wrap in cling film and refrigerate for at least 1 hour.

     

To make the Sausage mixture

1 packet of Italian Sausages or any of your preference. I found these in my local supermarket and they are super tasty.                                                                           20181003_113657

1 Leek – sliced

 

  1. Heat a little oil in a non stick pan.
  2. Break up the sausages and lightly fry until browned, remove to the side.
  3. Add a little butter to the pan and fry the leeks until slightly browned.
  4. Add both the sausage and leek to a processor and blitz until small pieces.              20181003_113913

 

To assemble to Agnolotti

  1. Remove pasta from fridge and cut into 4 pieces.
  2. Flatten each pasta piece with you hand and feed through a pasta machine. I used 5 passes on No. 1, 3 passes on No. 3, 2 passes on No. 5, 2 passes on No. 6, 1 pass through on No. 7.  You want it so the pasta is about 2mm thick and at least 30cm long.
  3. Take a small tsp of the sausage mixture and place onto the pasta in the middle leaving 1cm in between each spoonful. 20181003_125100
  4. Take the bottom end and fold over the mixture to make a tube like shape and press to seal along lengthways. Trim to neaten.
  5. Taking your finger,  press in between each section to make the individual parcels. Take the top section lengthways and fold back over the pasta to create a parcel.

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  6.  Using a cutter slice each section and place onto a tray.                                                 20181003_132206
  7. You can now refigerate until you are ready to cook.
  8. When ready, bring a larg pan to boil add some salt, cook for about 3 – 5 minutes until ready.
  9. Meanwhile make the sauce

 

To make the White wine sauce

1 x 18.7cl bottle of white wine

200g Creme Friache (I used low fat)

75ml Skimmed Milk

Salt & pepper to taste

Fresh Coriander – finely chopped

Squeeze juice of 1/2 lemon

 

  1. Gently heat a non stick pan and pour the white wine in, bring to a boil and reduce until half.
  2. Add in the creme friache, milk, salt, pepper, lemon juice and coriander and continue to boil for about 5 minutes or until sauce has thickened slightly.
  3. When pasta is ready, drain and put into the pan of sauce and mix together.    20181003_182309
  4. I served on a bed a steamed vegetables.
  5. I have a steam pot, so I put some asparagus, spinach and sweet peppers in and steamed for 2 minutes.                                                                                               20181003_180254

 

If you have some pasta left over, you can wrap in cling film and freezer for up to 1 month.

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Balsamic Honey Glaze Chicken with Basil Infused Pasta

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Fresh Pasta is just the best, but I always make far too much, I really need to learn my portion sizes…lol. Today I came across a recipe for balsamic chicken so I decided to try it out but add a little honey to it for the glaze and flavour, it was delicious.

For the pasta: (makes 4 servings)

275g ‘OO’ Grade Pasta Flour

3 large eggs

1 tbsp dried basil

 

  1. Sift the flour & put basil into the large bowl on Kitchen Aid mixer or work surface.
  2. Make a well in the middle. Crack one egg in and whisk gently.
  3. Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
  4. Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
  5. Attach the pasta attachment, cut the pasta dough into 4 sections.
  6. Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
  7. Change attachment to fettuccine and feed through. Hang until ready to cook.
  8. Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain

For the Balsamic Honey Chicken:-

2 Chicken Breasts (1 per person)

2 tbsp balsamic vinegar

2 tbsp worcestershire sauce

2 tbsp honey

1 tsp rainbow pepper

1 tsp garlic powder

1 tsp ginger powder

1 tbsp olive oil

 

  1. Place chicken breast in a dish. Combine all the marinade ingredients in a seperate dish then pour over the chicken. Marinade in the fridge for at least 2 hours.       20180817_165345
  2. Pre heat your grill to medium heat and gently grill the chicken on the wire shelf for about 16-17 minutes turning halfway through. Tip:- place a tray of cold water underneath to catch any drips but this also adds a little steam to help keep the chicken moist. (I have a chicken breast setting on my oven which I used, this automatically controls the temperature).                                                              20180817_184552   20180817_185950
  3. Meanwhile cut some baby tomatoes in half (I used vittoria tomatoes), and place in the dish with remaining marinade sauce and mix. Place in the oven with the chicken beasts and next shelf down (underneath).                                        20180817_185110
  4. Remove chicken from grill and slice lengthways, tip into the drained pasta along with the tomatoes and sauce and combine. Serve. Yummy!

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Fresh Pasta

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Oh I do love new gadgets that work for you. I got my new pasta attachment for my KitchenAid machine last year and this is the first chance I’ve had to use it. I have to admit I was like a child at Christmas today….lol!

I decided to use the Fettuccine one and make a pasta bake for dinner, I was so pleased and amazed at how easy it is to use. Although I have decided that I need a pasta stand to dry the pasta…….as I use my kitchen doors….lol! #quickthinking

 

Makes enough for about 4 servings

300g ‘OO’ Pasta Flour

3 eggs

1 tsp olive oil

 

  1. Pour flour onto a clean dry surface and make a well.
  2. Crack eggs into the well and gently whisk with a fork, then add the olive oil.                                       pasta
  3. Gradually start to fold in the flour to the eggs until you have a dough
  4. Cover with cling film and refrigerate for about 1 hour.
  5. Break up into small handfuls of balls and flatten out with your hand.  20180203_143102
  6. Attached the Pasta Roller first, lightly sprinkle with flour, on speed 1 and level 1 roll the pasta through about 5 times.
  7. Change the level to no. 3 and roll through about 2 times
  8. Change the level to no. 6 and roll through about 1 or 2 times or until the pasta becomes slightly see through. Put to the side and continue with the rest of the pasta.                                                                 20180203_143914
  9. Change the roller attachment to the Fettuccine attachment and roll the pasta through……voila! Perfect Fettuccine.
  10. Leave to dry out then cook in slightly salted boiling water for only 4-5 minutes.

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