Agnolotti Pappa al Pomodoro with Basil
- ⏱ 3 hours 5 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Agnolotti filled with pappa al pomodoro and served with tomato oil, Pecorino Toscano, and basil leaves.
Adapted from Great British Chefs.
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Agnolotti Pappa al ...
0/0
COOK 1COOK 2
1Mise en place
2Mise en place
Prep 40 g garlic: chop
Prep 1.2 kg cherry tomatoes on the vine: halve
3Plate and serve
+ 30 more steps in the app
Agnolotti Pappa al ...
0/0
COOK 2COOK 1
1Mise en place
Prep 50 g basil: chop
Prep 1 onion: finely dice
2Mise en place
3Plate and serve
+ 30 more steps in the app
Ingredients
- 200 ml extra virgin olive oil for pappa base
- 1 onion (finely diced)
- 500 g tinned plum tomatoes, whole
- 40 g garlic (chopped)
- 50 g basil (chopped)
- 1 pinch chilli powder
- 200 g sourdough bread
- salt, to taste
- pepper, to taste
- 1.2 kg cherry tomatoes on the vine (halved)
- 200 ml extra virgin olive oil for tomato oil
- 200 g 00 flour
- 4-5 egg yolk
- 10 ml extra virgin olive oil for dough
- 1 egg (for egg wash)
- semolina flour, to taste
- 60 g pecorino Toscano
- basil leaves, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 1 Prep 50 g basil: chop
- COOK 1 Prep 1 onion: finely dice
Meanwhile…
- COOK 2 Prep 40 g garlic: chop
- COOK 2 Prep 1.2 kg cherry tomatoes on the vine: halve
2. Sweat onion
- COOK 1 In a large saucepan, add 100ml of extra virgin olive oil for pappa base and place over medium heat
- COOK 1 Once the oil is hot, add the onion and sweat for 4–5 minutes until soft but not coloured
3. Infuse garlic oil
- COOK 2 Heat the remaining 100ml of extra virgin olive oil for tomato oil in a small pan until it reaches 85°C (or until hot but not smoking)
- COOK 2 Add the garlic, basil and chilli and remove from the heat, Leave to infuse for 1 hour
- COOK 2 Strain and set aside
4. Roast cherry tomatoes
- COOK 2 Preheat the oven to 90°C (gas mark 1/4)
- COOK 2 Place the halved cherry tomatoes on a tray and into the oven for 1 1/2 hours
5. Simmer tomatoes
- COOK 1 Add the tinned plum tomatoes, whole, and cook at a gentle simmer for 1–1 1/2 hours or until reduced by half
6. Make pasta dough
- COOK 1 Place the 00 flour in a stand mixer with a bread hook attachment and combine 4 of the egg yolks with the extra virgin olive oil for dough in a separate bowl
- COOK 1 Add the yolk mix to the flour, mixing on medium speed until the dough just comes together – you can also do this by hand
7. Rest dough
- COOK 1 Remove from the bowl and work a little by hand to bring it together, If the dough is too dry to form into a ball, add a little extra egg yolk, Wrap in cling film and rest in the fridge for 30–60 minutes
8. Roll dough
- COOK 2 Remove the dough from the fridge 30 minutes before using
- COOK 2 Roll the dough through a pasta machine, starting on the widest setting, and gradually going down through the settings until between zero and 1
🤝 Cook 1 hands over the dough.
9. Finish rolling
- COOK 2 Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough – the pasta should be dry but with no cracks and slightly elastic
- COOK 2 Use small amounts of flour to dust the pasta sheets as you work to stop them sticking
10. Cut sheets
- COOK 1 Cut the sheets of rolled pasta into 50cm x 12cm rectangles, removing any uneven edges
🤝 Cook 2 hands over the dough.
11. Blend tomato oil
- COOK 1 Remove and blitz in a blender with the oil for a few minutes until smooth – this will form the sauce for the final dish
- COOK 1 Set aside until required
🤝 Cook 2 hands over cherry tomatoes.
12. Add bread to pappa
- COOK 2 Add the sourdough bread to the pappa al pomodoro base, stir through to thicken and reduce the heat to low
- COOK 2 Vigorously whisk the infused oil into the tomato and bread mixture, season to taste and allow to cool
- COOK 2 Refrigerate until required
🤝 Cook 1 hands over tomatoes.
13. Pipe filling
- COOK 1 Remove the pappa al pomodoro filling from the fridge and place in a large piping bag
- COOK 1 Pipe down the middle of each pasta sheet from end to end in a long sausage shape
- COOK 1 Make an egg wash and use a pastry brush to apply a thin but even coating along the inner edge of each pasta sheet, along the length of the filling
🤝 Cook 2 hands over the filling.
14. Seal agnolotti
- COOK 1 Carefully take the opposite side of the pasta sheet and fold it over the filling along the entire length of each sheet, Run your thumb and fingers along the top to ensure the filling is thoroughly sealed, removing any air pockets as you go
- COOK 1 Use your forefinger and thumb to push firmly into the pasta every 2–3cm down the filling ridge to form little parcels
- COOK 1 Using a fluted pasta wheel, trim the edge where the folds come together from each sheet approximately 1/2cm below the filling for a decorative finish, Seal off the ends in the same way
- COOK 1 Use the same pasta wheel to cut out each agnolotti, cutting towards you each time to give a consistent finish to each parcel
15. Cook agnolotti
- COOK 2 Carefully lift each agnolotti off the work surface and place on a tray dusted with semolina
- COOK 2 Once ready to cook, drop the agnolotti into a large pan of boiling water for 2 minutes
🤝 Cook 1 hands over the filling.
16. Plate and serve
- BOTH Gently warm the tomato oil, strain the pasta and combine together
- BOTH Divide between bowls and serve with freshly grated Pecorino Toscano cheese and basil leaves
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