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Post #4 for Project Food Blog: Picture Perfect – "La Dolce Vita" butternut squash agnolotti
| October 9, 2010 | Posted by ameliaps under "Project Food Blog”, autumn, challenge, fall, pasta and grains |
It’s wonderful to have moved on to round 4 of Project Food Blog. I am THANKFUL, excited and inspired!
Challenge #4 is about going “beyond” taking a “pretty picture”. We are asked to create a step-by-step, instructional photo tutorial, guiding the reader through the steps.
“Life is a combination of magic and pasta.” ~ Federico Fellini
I can hear Nino Rota‘s music in my head, and picture those magical B&W scenes from Federico’s movies. I see him sitting around a table with friends, drinking a glass of wine, eating a plate of pasta (agnolotti, perhaps), discussing memory, dreams, fantasy, and life as a circus. Like Fellini, I also see life as a circus, and love to imagine and create the “scenes” of it, incorporating memories from my life in Italy into my life here in America. It all weaves into a wonderful little ravioli-like package: the malleable, flexible, soft outside dough being the present, the future, my dreams; the filling being my past, memories and heritage; the sauce being the unexpected surprises life presents; and the flavors being a mix of sweet and savory…just like the recipe I picked below – pumpkin agnolotti. My view is that we create our own magic and, naturally, our own pasta! That’s “Z” Tasty Life.
Amarcord… la dolce vita. Ahhh…I miss living in Rome!!!
(“Amarcord” in Italian dialect means “I remember”. “La Dolce Vita” in Italian means “The Sweet Life”, but it very well could translate to “Z Tasty Life”)
Pumpkin agnolotti with sage, brown butter and amaretti crumble
Only a few things in the kitchen provide me with such an atavistic, memory-laden and satisfying experience as preparing bread – but making pasta is one of them.
Therefore, it’s no surprise that I chose pasta as my step-by-step recipe. You may remember from my first pfb challenge that I used to spend days in my grandmothers’ kitchens watching them prepare traditional delicacies, such as Ravioli. Then, I watched my mother perfect ravioli into soft and dreamy pillows that would melt in your mouth!
Although agnolotti (pronounced anneeolottee), a ravioli typical of the Piedmont Region, is not common where I grew up, in Campania, I chose it for its design, and because I love that very little dough is wasted during preparation, unlike some ravioli. I decided on squash for the filling because it’s in season. Traditional ravioli di zucca (pumpkin ravioli) include an unusual secret ingredient – amaretti cookies, a crumbly almond macaroon – and are seasoned with brown butter and sage. I finish them with a drop of ultra-reduced aged balsamic vinegar, sprinkle with crumbled amaretti, and include a touch of orange zest.
Agnolotti are shaped like a puffy ring with curly edges. They are adorable little “purses” of flavor!
I used the dough recipe from Thomas Keller‘s French Laundry Cookbook, which calls for a rather large amount of egg yolks and some olive oil and milk. It makes for a silky-smooth, very rich dough. But you can certainly use a classic ratio of about 1 cup of flour to 1 egg, plus a little bit of olive oil and possibly some water, depending on humidity conditions.
Start with quality ingredients!
For the filling
1/2 medium squash (use butternut, delicata, or kabocha)
1/4 of an onion, sliced thinly
A few sage leaves
3 tbsp olive oil
2 cups parmesan, finely grated, plus extra for serving
1/2 tsp nutmeg, freshly grated
1 tsp balsamic vinegar
5-6 amaretti biscuits, crumbled
salt and black pepper, to season
Pasta Dough
(note: I doubled the amounts)
1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk
For the seal
2 egg yolks, beaten
For the sauce
1 stick unsalted butter
1 handful sage leaves
Zest of 1 orange
1 Tbsp reduced balsamic vinegar
A pinch of cinnamon and nutmeg
To finish:
A few crumbled amaretti
A few drops of reduced aged balsamic vinegar
Preheat the oven to 350F
Prepare the pasta dough:
Mound the flour on a board or other surface and create a “well” in the center by pushing the flour to the sides.
Pour the egg yolks, egg, oil and milk into the well. Use your fingers to break up the eggs. Still using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. Knead well to form dough and wrap in plastic wrap. Allow to rest for an hour.
Prepare the filling:
Cut the squash in half, peel, remove the seeds, dice and sprinkle with the olive oil, salt and pepper.
Add some sage leaves and a quarter of an onion, sliced.
Cook in the oven for 30-45 minutes or until very soft (halfway through the cooking you might need to add some water and toss the squash so it cooks evenly). Remove from the oven and set aside to cool.
Combine the squash with the parmesan, nutmeg, vinegar, salt and pepper to taste, and 3 crushed amaretti biscuits.
Make the agnolotti:
Divide the dough into 8 pieces and roll each piece through the pasta machine at its widest setting a few times.
Then roll through again, narrowing the setting each time, until you get to the narrower setting, to ensure you have a transparent dough.
Here I am very proud of the light coming through my pasta dough 
Keep the pasta sheets covered, as they dry out quickly, and proceed with filling the agnolotti. Take a ribbon of the pasta dough and lay on top of a floured surface. Using a pastry bag (I simply use a zip top bag with the corner cut out!), pipe about a tablespoon of the filling at intervals, spacing it out (about 1-2 fingers’ width). Carefully brush beaten egg yolk along all the edges.
Pull the bottom edge of the pasta up and over the filling. Seal the agnolotti by carefully molding the pasta over the filling and pressing lightly with your index finger to seal the edge of the dough to the pasta sheet.
Run a crimped pastry wheel along the top edge of the folded-over dough, separating the strip of filled pockets from the remainder of the pasta sheet. Don’t cut too close to the filling, or you risk breaking the seal. Separate the individual agnolotti by cutting the center of each pinched area, rolling the pastry wheel away from you. Working quickly, place the agnolotti on a baking sheet covered with a kitchen towel, separated so they won’t stick together. Dust lightly with flour.Repeat the process using the remaining pasta dough.
NOTE: if instead of making agnolotti you would like to make ravioli: overlap one pasta sheet over another one that has the filling mounds and cut out rounds with a crimped ravioli round. They look like the sun!
Cook the pasta in a large pot of simmering salted water for just a few minutes.
Prepare the sage-brown butter:
Melt the butter in a pan. When foam forms, remove it and allow the butter to slightly brown, until a “nutty” aroma develops.
Drop in the sage leaves and allow them to “fry.” Remove with a slotted spoon and place on paper towels.
Add a pinch of cinnamon and nutmeg, the vinegar and the grated orange zest.
Add 2-3 tablespoons of the simmering pasta water and whisk until thickened.
Finish the dish:
Drain the pasta and add to the butter and sage mixture, tossing delicately until well coated with the sauce.
Divide the pasta between 4 plates and sprinkle with the fried sage leaves, the crumbled amaretti and freshly grated Parmesan.
Finish with a few drops of the reduced aged balsamic vinegar.
Enjoy…repeat!!!
Note: I have made a pledge to donate a percentage of the win (if I get there!) to a very worthy cause: Children’s Healthcare of Atlanta Hospital, an amazing not-for-profit organization that I am dedicated to.
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oh, I really like this recipe!
looks so delicious!
have a nice time!
Paula
Just recently my ravioli maker wedding gift made it to my kitchen counter for some fun Sunday cooking. After 2 hours of my gruyere onion mixture turning into more like play-do to machine malfunction i gave up! And who knew you could easily make ravioli without a pasta maker! And now I have another pasta _agnolotti. Thanks for the beautiful photos and recipe. Can't wait!
@Paula: they are incredibly light!
@Esther: let me know how your ravioli turn out! It is so incredibly rewarding to make your own
Beautiful! Your pics are stunning….it looks delicious.
"Life is a combination of magic and pasta." …and this is all magic, oh yeah, and pasta. GREG
I am in awe! Your agnolotti look PERFECT. I love the way you really rolled out the dough, and I love that pic of you holding the thin sheet of dough up against the sun…stunning!!
Lovely post and great photos. You have my vote!
OMG the best part of all if you ask me? chewing that delicacy….. You have my vote this is sure, and thank you for the recipe pumpkin
!
@Food, she thought: looks…and also tastes delicious!
@Sippity Sup: so happy I could share the magic with you
@Sophia: the pic of the sun through the pasta is my favorite too
@Artistta: thank you!
@Paola: they are so delicate that they need no chewing: they just melt in your mouth!!!
We have a butternut squash sitting on the counter, I think we just found a use for it. Nice post, you've got our vote!
As far as Armarcord, may i just say.. one of our all time favorites
We did a post partially dedicated to it in March!
http://gastronomicduo.com/home/2010/3/15/saturday-night-cook-in-032010.html
Wow, those look heavenly. (Pun only sort of intended.) I'm voting for you again!
I voted!!
@Gastronomic duo: the movie is indeed hopeful, enchanting and nostalgic. I could watch it over and over!
@croquecamille: thank you dear!!!
@Sarah: thank you!
Wow! This is so detailed and lovely. I have YET to make fresh pasta. On my list:)
Great post! Everything looks perfect! You definitely have my vote!!
@Sarah: you will be rewarded once you make pasta for the first time: I promise!
@ Amy: thank you so much!
these look delectable as well! love the sun shining through the pasta as well. total "beauty" shot for foodies:)
Those look absolutely divine and SO tasty! Your pics are gorgeous, I especially love the ones with the light coming through the pasta!
Good luck in round 4!
Thank you fro stopping by my blog. Your photographs are so lovely. I love the vibrant butternut squash. I made my very first homemade pasta not too long ago and loved it. Love the step-by-step photographs! Well done!
OMG, those looked amazing. I have to try that someday! Your photos were beautiful. Great entry! (VOTE!)
@Lauren: I am always trying to cook when the sun is up (mostly for the photos!!!)
@Jun: fall colors are my favorite. So glad you had fun making pasta.
@Margaret: let me know when you try it!
You took me on a wonderful culinary journey with your step-by-step guide to making agnolotti. Thank you so much for letting us into your beautiful world and showing us the sensual pleasures of creating pasta at home. *insert my vote here!*
@FoodWolf: virtual travel is the best! so glad I could help you travel via food
Our entries for this challenge can be sisters! Your photos of making pasta are so lovely – I love love love the one of the light coming through the pasta sheet. I actually had never heard of agnolotti before and they are adorable! Good luck this round!
This is no longer a blog, it's a work of art! Whether you advance or not, Congratulations Amelia!
@riceandwheat: I just can't wait to make your dan dan mein noodles!
@Valerie: So glad you stopped by to visit my blog: thank you for the kind words! Can't wait to do another TV segment with you.
Lovely photos and a very impressive tutorial. Great job!
@Heather: thanks for stopping by my blog!
This dish is absolutely divine! I'm voting for you now, best of luck!!!
Wow, they are absolutely gorgeous! Fantastic tutorial…and now I wish I had a sample plate
Best of luck in this round!
Your photos are so beautiful and this is the absolutely perfect idea for butternut squash. Fabulous post… Good luck!!
Sues
@Lauren: thanks for the "divine"
@girlichef: glad you enjoyed the tutorial
@We are not Martha: thank yu and good luck to you too!
Beautifully done! Gorgeous photos and a terrific dish add up to another vote from me! – S
Both beautiful and beautifully presented. It makes me want to make pasta (which I've never done) and it also makes me want a pasta machine (which I've wanted for forever!)
Gorgeous tutorial! This looks like the ultimate delicacy, and prepared with so much love. You've earned my vote!
Ohhh man I want to try this, it sounds like a perfect combination of flavors. Good luck this week, voting for you!
Lick My Spoon
@Oui, Chef: miss you here at PFB. Thanks for voting!!!
@Daily spud: you can make pasta without a pasta machine…it would just require some elbow greese
@Jeanne: it is indeed a delicacy: soft, velvety, smooth and with a mix of sweet and sour
@Lick my spoon: The flavors are amazing. One thing that they add in Italy some times is a few pieces of chopped spicy mustard-ed fruit.
One of my favourite dishes ever….I can just taste that sage and butter. Yum! Voted!
Beautiful photos to take us through this luxurious pasta dish.
Nice job!
Excellent post – you got my vote for this! Good luck
Feel free to hop over to leave a comment 
Have a wonderful day!
jen @ http://www.passion4food.ca
You make me want to cook again, Amelia. Thank you for sharing your great food legacy with us in America. Zoe Hicks
Beautiful ! I think only foodies can get excited about the fact that your pasta actually let light shine through. I've tried to make pasta several times and always had doubt about the right texture color , in looking at your pics I can already see some of the errors that I made. I've bookmarked this recipe and your blog ! Good Luck
@Zoe: so glad you stopped by! I am glad I am making excited about cooking. Let me know if you have questions
@Wheels and Lollipops: what a sweet message. Let me know how your next attempt goes!!!
gorgeous!! your dough looked devine with the light showing through it! bravo!
Just Beautiful!
What a beautiful tutorial! Your photos are just lovely, and the pasta looks delicious. Nicely done. I love roasted butternut squash. I voted for you!
Good luck! Hope to see us both in round 5!!! =)
@Jacob's kitchen: thank you! I loved your peach crisps.
Great job- these look yummy!
This post made me feel like I was making ravioli right along with you! I loved it. You have a vote from me!
My own post is a romp through croissant making that's filled with humor, exhaustion, and a little bit of popstar glamor. Come see if you'd like
@Get Natured: yummy they were
@Julie: I am glad you came to "visit" me in my kichen!
Congratulations on moving forward! LOVE this post.
@Sabrina (aka RodneyGirl): thank you much for cheering. I am SOOOOO excited!