Pork agnolotti

Name: Pork agnolotti
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: DOUGH; optional: 1 teaspoon saffron strands; 500g Tipo “00” flour, plus extra for dusting; 9 large free-range eggs; FILLING; 2 cloves of garlic; 90g higher-welfare Parma ham; 50g Parmesan cheese; optional: 100g leftover cooked free-range chicken; 1 teaspoon bicarbonate of soda; 500g higher-welfare minced pork (20% fat); 1 whole nutmeg, for grating; 4 ice cubes

Parma ham, Parmesan cheese, chicken & a hint of nutmeg

50 mins plus resting

Not Too Tricky

serves 8

About the recipe

I like making a pasta shape called agnolotti – it’s easy to make in large quantities and isn’t too fiddly. These bright-yellow parcels are bursting with a delicious filling and are so good served in a simple chicken broth. Make a big batch and freeze them, ready for defrosting when you need them most.

nutrition per serving

Calories

24%

Fat

27%

Saturates

33%

Sugars

Salt

25%

Protein

68%

Carbs

16%

Fibre

of an adult’s reference intake

Recipe From

Jamie's Food Team

By Ben Slater

Ingredients

DOUGH

optional: 1 teaspoon saffron strands

500g Tipo “00” flour, plus extra for dusting

9 large free-range eggs

FILLING

2 cloves of garlic

90g higher-welfare Parma ham

50g Parmesan cheese

optional: 100g leftover cooked free-range chicken

1 teaspoon bicarbonate of soda

500g higher-welfare minced pork (20% fat)

1 whole nutmeg, for grating

4 ice cubes

Top Tip

To freeze, transfer the uncooked agnolotti to a baking tray lined with greaseproof paper and pop it in the freezer, ready for serving when you need it most.

Method

Place the saffron in a small bowl, if using, add 2 tablespoons of boiling kettle water and set aside to soak for a few minutes.
Tip the flour into the bowl of a food processor with 3 of the eggs, the saffron and the soaking liquid. Separate the remaining eggs and add the yolks to the food processor, putting the egg whites into a labelled reusable bag and popping into the freezer for making meringues another day. Blitz the mixture until it forms fine crumbs, then continue until you have a ball of dough – you could also do this by hand.
Tip the dough onto a clean, flour-dusted work surface and knead with your clean hands for about 5 minutes, or until smooth and elastic.
Wrap in a clean tea towel or clingfilm and leave to rest for 10 minutes, then unwrap and knead again for another 5 minutes, or until the dough firms up a little and becomes lighter in colour. Wrap once more and rest for a final 30 minutes.
To make the filling, wipe out the food processor. Peel and add the garlic along with the ham, cheese, chicken (if using) and bicarbonate of soda, and blitz until fine. Add the pork mince, finely grate in ½ a teaspoon of nutmeg, season with a pinch of sea salt and drop in the ice cubes. Blitz again until smooth and light. Load it into a piping bag.
Roll out the rested pasta dough on a clean, flour-dusted surface until you have a long, super-thin rectangle – you should almost be able to see through it.
Pipe a long, thin strip of filling along the bottom edge of the dough. Brush a little water all along the dough just above the strip, then fold the pasta up and over the filling and press down to seal.
Use your fingers to press the pasta together around the filling at 1.5cm intervals all the way along the strip, creating little pockets, then cut the strip crossways along the intervals using a pasta wheel or sharp knife.
Cook in boiling salted water for 6 to 8 minutes, or until the pasta is soft but still has a slight bite. Delicious served with my next-level chicken stock to make agnolotti in brodo (see below).