Agnolotti
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Cuisine of Piedmont] Piemonte
Agnolotti dal pudding
Agnolotti dal plin
Agnolotti is what we call "ravioli." It refers to various types of pasta stuffed with various fillings, including "pudding."
It is a traditional dish from southern Piedmont, including the Langhe and Asti regions, and is characterized by stuffed pasta dough that is shaped by pinching both sides with the fingers.
The stuffing is an elaborate dish that mixes three types of roasted meat with cooked rice, spinach, eggs, etc., and requires a variety of cooking techniques, including the pasta-shaping process.
This time, in order to highlight the complex texture and fragrant meat stuffing and to strengthen the impression of the dish, the pasta dough is made much thinner than usual and stretched so that you can see through it.
The aim was to create a contrast between the smooth, easy-to-eat dough and the filling, which becomes more flavorful the more you chew it.
Another common filling is fonduta (cheese fondue).
[How to make]
①. Make the agnolotti dough. Mix flour (type 00), whole eggs, salt, and extra virgin olive oil, and knead for about 5 minutes. Leave to rest in the refrigerator for about an hour, then run it through a pasta machine repeatedly to roll it out thinly (so thin that you can see through it with your hand when you put it underneath). Cut it into strips 10 cm wide (the length can be adjusted depending on the amount of filling and the desired size).
②. Make the stuffing. Season the beef thigh, pork loin, and rabbit (all cuts) with salt and pepper, and roast them in the oven with garlic and rosemary until fully cooked. Remove the meat from the oven, let it cool, and then leave it in the refrigerator overnight. Cut the cooled and solidified meat into 3cm cubes and put it in a food processor.
3. Melt the butter in a heated frying pan and fry the rice over medium heat. When the rice becomes translucent, pour in the white wine and beef broth and simmer until soft. Mix in the grated Parmigiano Reggiano cheese and then blend lightly in a blender.
④. Boil the spinach in salted water, squeeze out the water, fry in a frying pan with garlic, then chop it. Combine the meat from ②, the rice from ③, and the spinach from ④, add the beaten eggs, and mix.
⑤. Put the mixed filling from step ④ into a piping bag and pipe it into the center of the agnolotti dough from step ① at 1.5 cm intervals. Fold the dough in half and cover it so that the filling does not spill out. Put flour on your fingertips and pinch both sides of the wrapped dough, pushing the dough out to make the dough and filling adhere to each other. Cut off the excess dough on the sleeve side with a pastry cutter and make the shape uniform.
⑥. Boil the agnolotti in salted water. Heat butter, rosemary, and glace de vieande (meat extract made by reducing beef stock, etc.) in a frying pan, add the boiled agnolotti, and mix well. Sprinkle with salt and pepper, mix with Parmigiano Reggiano cheese, and serve on a plate.
That's all for today.
Thank you for reading to the end today.
See you again next time on the La Fleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
