How do you make agnolotti?

Making agnolotti is a relatively simple procedure and a lot less time-consuming than you would think! Here are some basic instructions for making your own agnolotti at home:

1. Start with an average recipe’s worth of fresh pasta dough and your desired fillings. The most popular fillings for agnolotti are meats, either stewed or confit. If you’re vegetarian, you can prepare a filling made with ricotta and spinach or potato, parmesan, and black truffle for something a little more gourmet. For vegan agnolotti, use a stuffing of jerusalem artichoke or roasted pumpkin puree.
2. Start by rolling out the pasta into sheets about 30cm long and 2mm thick.
3. Prepare your filling in a piping bag, and pipe about 1/2 tsp worth along one side of the pasta. Keep about 3cm distance between each filling. If you’re using a 30cm sheet then you should have enough space to fit around 5 pieces of filling per sheet (thus creating 5 agnolotti).
4. Carefully fold the pasta so it just covers the fillings, and push down to create a seal. You should now have a piece of pasta that is partially folded over into a tube shape, with the filling stuffed inside. Trim away the excess pasta to leave only the tube.
5. Using your fingers, press down between each filling to create another seal and separate the pasta pockets.
6. Use a knife or pasta wheel to fully separate each pocket. And voila! The hard part is over and you have your agnolotti. Repeat this process as many times as needed to prepare the amount of agnolotti you would like.
7. Cook your agnolotti in a pot of lightly salted boiling water for 2-3 minutes. Drain and drizzle in olive oil to finish off before adding to your sauce.

Unlike some other pasta, agnolotti is not usually prepared with complex, flavoursome sauces. This is because they would overpower the taste of the stuffings. Instead, go for a light sauce. Popular agnolotti sauces are beef broth and melted butter, or fresh sage and brown butter. Top off your dish with a generous helping of Parmigiano-Reggiano cheese and you’ve got yourself a sensational meal.

What is a typical agnolotti filling?

Agnolotti is most often filled with meat that has been stewed in Barolo, a type of red wine from Piedmont. In the region of Monferrato, you can also find a version of agnolotti that is stuffed with donkey meat. That said, virtually any type of meat can be used to stuff agnolotti. Traditionally the pasta would be made from meat that has been leftover from the previous night’s dinner. The meat is usually stewed, roasted, or confit.

These days, you can find agnolotti stuffed with cheese, vegetables, and meats.  Savoy cabbage is a popular vegetarian stuffing for agnolotti, as is roasted pumpkin. Cheese stuffings for agnolotti can include ricotta or a type of cheese fondue made with the addition of butter, egg yolks, and milk or cream.

How do you make agnolotti dough?

In Piedmont, the recipe for dough used for agnolotti pasta will differ from family to family. Some people choose to add plenty of eggs, and especially egg yolks, to the dough. Others will use only one egg and plenty of water. It is also traditional for some Piedmontese families to use only egg yolks in the pasta dough and not the whites. This gives the pasta a more golden colour. Some families also add spinach to the dough, making green agnolotti.

The history of agnolotti

Legend has it that agnolotti was invented in Piedmont to celebrate the end of the siege. The story says that Marquis asked his chef, Angelot, to prepare a rich dinner in celebration. Upon checking the pantry, Angelot realised there was not much food left. So he decided to use meat leftover from previous days and stuffed it inside pasta. Marquis loved this dish so much, he decided to name it in honour of the chef who invented it – Angelot.

Another theory states that the name ‘agnolotti’ comes from the word anulòt. This is local dialect for the traditional iron utensil that’s used to cut the pasta into its unique shape. The anulòt tool is ring-shaped, used to make the traditional semi-circular shape of agnolotti that is rare to see now. Originally, agnolotti were made in a semi-circular shape but today you will more typically find them made in squares of about 1-2 inches long.

Smaller agnolotti, which are more rectangular shape, are referred to as agnolotti al plin. The term plin is Piedmontese dialect for ‘pinch’, referring to how these smaller agnolotti are made by pinching the thumb and forefinger together to close the parcels.

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How to make aioli

Like mayonnaise, aioli is an emulsion. This happens when small globules of olive oil are mixed into the garlic paste. The garlic is first thoroughly crushed in a mortar and pestle along with some salt. Olive oil is then added one drop at a time and combined with the paste. It’s essential for the olive oil to be slowly added to the garlic paste so that it can spread evenly throughout the mixture. The sauce must be stirred and mashed constantly throughout the entire process until a smooth result is achieved. The end result is a fluffy, creamy, and stiff emulsion. The emulsion’s stiffness is checked by turning the mortar upside down – the sauce should remain as is and not spill out.

Traditional aioli is made by only garlic cloves and olive oil, with no other added ingredients (except salt). It is glassy, strong, and unyielding, with a sharpness from the garlic and a slight bitterness from the olive oil. Because using a mortar and pestle is extremely cumbersome, modern aioli recipes call for using a whisk or hand-held mixer.

Difference between aioli and mayonnaise

Aioli and mayonnaise have become interchangeable terms in the modern culinary scene, however, the two are very different. There is no egg or lemon juice in classic aioli recipes, unlike mayonnaise. In fact, a true aioli has only three ingredients. That said, some versions of aioli call for added egg yolk and lemon juice to make a creamier, pastier sauce. However, purists refer to this version of the sauce as being garlic mayonnaise and not aioli. The term aioli is also used by some to refer to any kind of flavoured mayonnaise, including saffron, paprika, and chilli.

What is aioli eaten with?

Aioli is used much like mayonnaise, however, traditionally there are different ways to serve the sauce depending on the region and cuisine.

• Malta – Aioli is known as ajjoli, and it is often made with crushed galleti or tomato,
• Occitan cuisine – Aioli is usually served alongside seafood or fish soup,
• Provence – Aioli is used in the festive dish known as aioli monstre. The meal is served on special occasion like patron saint days, Christmas Day, and Ash Wednesday. Aioli monstre features different types of boiled vegetables, poached fish, escargot, tuna or other seafood, and boiled eggs. Aioli is dollopped a The sauce is so strongly tied to the region of Provence that a regional newspaper was named L’Aioli,
• Spain – Aioli is known as alliolli, and usually served alongside arròs a banda or arròs negre. Grilled lamb and vegetables are often served on the side. Some varieties of alliolli also exist made with boiled quince or pear.

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Where does the term allspice come from?

While allspice is not a unique blend of different spices, it was originally thought to be as such. The spice was discovered by Christopher Colombus on his voyage to the New World, and named by Dr. Diego Chanca. The spice was thought to taste like a combination of cinnamon, nutmeg, pepper, and clove. Thus the name ‘allspice’ was born to capture the flavour of this unique fruit.

Allspice vs peppercorns and pimento

The dried allspice berry is often mistaken for peppercorn due to their extremely similar appearance. However, allspice is larger than peppercorns and has a smoother surface. Because of its other name, pimento, allspice is also often confused with pimiento, a Spanish chilli pepper known for its red colour and heart-shaped form.

Where does allspice come from?

The allspice berry grows on the pimenta dioica, an evergreen tree that grows wild in the forests of Central and South America. The tree is popular in Jamaican cuisine, with almost all parts of it used in their cooking. Allspice is the dried fruit of this tree. The berries are picked while unripe and still green, traditionally dried in the sun. When dry, the berry receives its brown colour and peppercorn-like appearance. In Jamaican cuisine, the fresh leaves of the tree are also used in cooking, with a similar use to bay leaves. The wood and leaves of the tree are also used to smoke meats.

How is allspice used in cooking?

Allspice is one of the main ingredients used in Caribbean cuisine. In Jamaica, it is used in the traditional jerk seasoning, both for flavouring and smoking the jerk. It is also used in pickle seasonings, mole, and as an ingredient in curry powder and sausage. Allspice is another extremely important ingredient in Middle Eastern cuisine, especially food from the Levant region. There it is used as a flavouring for various dishes, from meats to stews, sometimes as the sole seasoning in a recipe. In the US and Great Britain, allspice appears in desserts such as cakes, as well as an ingredient in beauty products. In Poland, you can find allspice in deli meats, pickle flavouring, soup seasoning, and marinades.

You can use both ground and whole allspice for your cooking. The spice is best used freshly ground, as it can quickly lose its pungent flavour the longer it sits as a powder. The fresher it is, the more intense the flavour. Whole allspice is often used in pickling, soups, stews, and as a brine, while the ground version is better in desserts and baking.

Substitutions for allspice

If you’re using a recipe that calls for allspice and don’t have any on hand, you can substitute the flavour by combining equal parts clove, cinnamon, and nutmeg powder. The opposite works, too: if you need to use any of the spices above, substitute with allspice instead.

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Amaranth is a group of 60 plus species of grains. It was cultivated by the Aztecs 8000 years ago, and it’s a native crop of Peru. Amaranth is tall, with broad green leaves and bright red or gold flowers. The Amaranth flowers are made up of grain-like buds and the reason why it falls under the ‘grain’ category. Though technically it is not a grain like rice, wheat and such, Amaranth is gluten-free.

Amaranth can be used as a thickener for soups and sauces or eaten as a snack. It has a nutty, light, or pepper-crunchy texture and flavour. Amaranth is high in nutrition. It contains minerals such as calcium, iron, phosphorus, and carotenoids. It is also high in protein, iron, and fibre.
Amaranth contains lysine, the amino acid with protein content. It also contains primary proteins called albumin and globulins which are more soluble and digestible. Since the magnesium content on Amaranth is high, it contains fewer carbohydrates. It contains calcium in abundance, as well as phosphorus, and potassium. Amaranth is the only grain with documented vitamin C content and a good source of antioxidants.

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History of the amuse-bouche

The tradition of serving amuse-bouche was born in France as a part of the nouvelle cuisine movement of the 1970s. The nouvelle cuisine movement had a focus on small, bite-sized dishes that packed intense flavours. The idea was to highlight the natural flavours of fresh produce and avoid heavy marinades and sauce-based dishes. During this period, French chefs were becoming more competitive and creative in their cooking combinations and techniques. Today, amuse-bouche are almost always served at Michelin-starred restaurants and other fine-dining establishments.  In Europe, and France especially, amuse-bouche are commonplace in eateries of all levels.

What is the purpose of an amuse-bouche?

Amuse-bouches are designed to showcase a chef’s culinary technique and prowess. The little plates demonstrate the ability of a chef to transform simple dishes into impressive displays of skill set. New York celebrity chef Jean-Georges Vongerichten says that amuse-bouche are ‘the best way for a great chef to express his or her big ideas in small bites’. These days, restaurant chefs will often try to out-do each other in amuse-bouche creativity. It is even common for some restaurants to change their offering multiple times a day.

Chefs will also use the amuse-bouche as a chance to combine flavours and ingredients that are daring and may not be ordered by the typical diner. Chefs have the opportunity to experiment with new ingredients, pair different flavours together, and design dishes too complex for mains. The appearance of amuse-bouche on a dining table has a 90% influence on what guests will choose for the main course. For this reason, great effort is put into the type of bite and how it is served. Amuse-bouche must be consistent with the character and style of the restaurant, and suitably match the menu.

When is amuse-bouche served?

Amuse-bouche will usually be served after guests have just placed their order, or while they wait between courses. Chefs will typically serve the dishes in quirky plates, demitasse cups, or large spoons. Amuse-bouche in restaurants can range from anything like traditional broths or mouses to creative dishes featuring foraged items, olive ice creams, and other unique and interesting ingredients.

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Traditional French andouille

Traditional andouille is made using the whole digestive tract of a pig, including the stomach and the small intestines. The chitterlings would be either diced or sliced thinly, before being combined with onions and seasoning. Wine is also sometimes included in the meat stuffing. The meat mixture would then be stuffed inside a casing made from the large intestine of the pig. The end result is a sausage that is very large in size

In traditional French cooking the andouille was not smoked but poached. It would then be left to cool and then served in thin slices. Andouillettes is a smaller version of andouille, where the small intestine is used to make the casing instead of the large intestine.

Andouille in Cajun, Creole, and American cooking

Andouille in the USA is usually made from pork butt – otherwise known as the upper shoulder of the pig. With a heavy Cajun and Creole influence, American andouille is heavily spiced before being smoked twice. The first smoking is of the meat filling, and then the andouille is smoked again once the sausages have been made.

LaPlace, a city on the Mississippi River in Louisiana is known as being the ‘Andouille Capital of the World’. Louisiana Cajun cuisine usually includes garlic, pepper, and wine to the meat stuffing. West of Lafayette, Cajun andouille is seasoned with cayenne pepper, and soaked in a bath of water and vinegar overnight. It is then stuffed into the casing and hung in the smoke house.

What’s the difference between sausage and andouille?

Andouille differs from normal sausage in both flavour and texture. While normal sausages are made from a minced meat stuffing, andouille differs in that the stuffing is chopped or sliced, giving it a chunkier texture. The flavour of andouille is also sharper and smokier than other sausage varieties, giving it a distinct flavour and odour.

What kind of sausage can you substitute for andouille?

If you haven’t got any andouille at home, you will want to substitute the ingredient with another sharply flavoured smoked sausage. Chorizo Chorizo is a good substitute for andouille’s distinctly smoky flavour. Polish kielbasa is another substitute that you can use. Although it does not have an intense smoky flavour, kielbasa does carry a similar richness to andouille.

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Anglaise cream is everything you need in a dessert sauce. Rich, creamy and perfectly sweet, this French sauce can be used in various desserts, cakes and to drizzle over seasonal fruits. Custard may well be the base to make great ice cream. The reason why this cream is mixed on low heat is due to the fact that temperature control is essential. You do not want to make scrambled eggs, so it’s important that you always mix the sauce on low heat until it begins to bubble. The cream should have a perfect, creamy and leaking consistency. It can be both be served hot and cold.

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Depending on the variety of the plant, anise has a flavour which ranges from fruity to bitter. This versatility is what makes it such a common spice used in a wide range of dishes. The anise plant, which is known as the Pimpinella magnesium plant, is native to the Middle East as well as different parts of Europe, where it has been grown for many years. Anise is known to help in digestion and the prevention of flatulence and intestinal gas. Moreover, the spice also has strong anti-inflammatory properties. Studies have shown that people suffering from irritable bowel syndrome (IBS) showed improved symptoms after consuming anise.

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Annatto has a unique flavour which is musky and a little peppery. Due to its strong flavour and even stronger hue, it is used both as food-colouring as well as for imparting aroma and flavour to a wide range of Latin American dishes. Usually, it is used after the seeds have been ground into either a paste or powder, rather than using the seeds whole.

Annatto is used for the yellow colour of cheese, margarine, butter and other foods, all of which would only have a pale cream colour if not for the condiment. Moreover, annatto is also taken y many people to treat various types of illnesses ranging from diabetes, malaria, hepatitis to heartburn, diarrhoea, fever and to improve fluid retention. Since it has antioxidant properties, it is also used as a bug repellent and in the treatment of burns.

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The combination of flavours on an antipasti plate work together to engage all taste buds – sweet, sour, salty, bitter, and umami.  The creative display of an antipasto platter is admired. They are usually colourful and visually appealing so as to entice diners and engage their senses. Antipasti’s history begins in medieval Italy. During this period, diners started their meals with sweet and savoury finger foods like sugared nuts and sliced hams. Today, different regions in Italy have their own methods for preparing and displaying antipasti platters. The different types of regional antipasti are based on the selection of local ingredients and cuisines.

What is in antipasto?

The base of antipasto is a selection of simple ingredients which all together combine to form complex and delicious flavours. Antipasto is served in small portions, and ingredients are typically sliced into smaller pieces. A usual antipasto platter will include dried tomatoes, various cheeses, olive and olive tapenades, anchovies, artichoke hearts, prosciutto and cured deli meats. Some popular antipasto include:

• Insalata Caprese – An infamous element of Italian antipasto is Insalata Caprese (or Caprese salad), made from fresh mozzarella, tomatoes, and basil.
• Carpaccio – Carpaccio is another antipasto must-have, made from beef sirloin, parmesan, and rucola.
• Bruschetta – The much-loved bruschetta is also a typical antipasto, toasted with different toppings such as tuna, olives, or the usual tomatoes and balsamic vinegar.
• Prosciutto con Melone – Prosciutto con Melone is another feature on many antipasti, made from pieces of melon wrapped with prosciutto or parma ham.
• Olive in herbs – A classic taste of Italy, you’ll also find the simple ‘olives in herbs’ antipasti – a selection of olives prepared with fresh herbs like oregano, thyme, or basil.

Antipasto in Northern Italy

Northern Italy is close to the alps, and the region’s cuisine reflects the cooler climate by preferring creamier, heavier foods. This is mostly thanks to the rich selection of dairy farms in the region. The southern part of Northern Italy is lined by the Mediterranean and Adriatic sea and brings an array of fresh herb flavours and quality oils. These flavours are all reflected on a Northern Italian antipasti platter. You’ll find ingredients like fresh mozzarella, fried polenta, pesto, fresh figs, olive tapenade, fresh fennel, prosciutto di parma, mortadella, and tuna and cannellini bean salad.

Antipasto in Central Italy

In the heart of Central Italy is the culinary heaven that is Tuscany. The flavours from this region encompass decadent sauces, famous cheeses, and a focus on olive oil. Tuscan antipasti will fuse sea and land, with everything from roasted tomato, Caprese salad, prosciutto, smoked salmon, sautéed seafood, roasted eggplant, and deluxe cheeses like gorgonzola and fontina.

Antipasto in Southern Italy

In the south of Italy, you’ll find bold flavours focused on tomato-based sauces, wild herbs, and the fresh seafood of the region. Cheeses are creamier in this part of Italy. Southern Italy antipasti will typically feature such Mediterranean delicacies as black olive tapenade, escarole, flat fillet anchovies, soppressata, castelvetrano olives, ricotta salad, garlic and pepper, romano cheese, artichokes, and bruschetta.

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