Agnolotti

[Music] this video was shot in Cortona during our fall 2022 foodie trip to the Tuscany and Umbria regions the topic of this video is anjalati which is a stuffed pasta from the Piedmont Region which is up in Northwestern Italy we stuffed this annulati with a spinach ricotta filling and the recipe and the link to specialty tools that we use in this video is all on my website at chefmichaelsamon.com for this recipe I'm using a plain egg pasta dough and the recipe is available on my post pasta 101 along with the video describing the steps to make fresh pasta dough at home okay so the filling's all set with a little Swatch pastry bag here so Anya latti if you didn't hear me before it's a stuffed ravioli from the north of Italy and for me it's it's like my favorite pasta this creates all these little nooks and crannies for the sauce to build up so it makes it really really nice for for especially a sauce like Susan's gonna make today hopefully she doesn't mess that up and uh we're not trapping bad sauce right now okay so we're gonna roll out the dough it's a little bit skinnier you know last yesterday I told you to roll it out as wide is for aniolati you probably want it it's more efficient to do it a little bit thinner [Music] and he won't be wasted as much pasta okay okay so zero to maybe five it's a little bit thinner usually when you're doubling dose up in a ravioli a tortellini or an annulati you want it to be a little bit thinner because you're going to be have a double layer of course when you end up right it's pretty good let's do zero two and five okay Richard you want to grab the benchment [Music] okay okay so on theologies you're gonna take hey this is that egg wash a little bit of water in it who made that [Music] he perpetuates it so you're trying to make little Mounds okay for a ravioli you tried to do something like that right these you want to be little like little towers I'm not putting a little spiral on the top of it laughs so don't get them too close get the ruler out for this you guys so Richard you guys are gonna make the first round and then I want you to teach someone else to do the next round and then someone else to do the next round okay yeah of course Okay so so similar to what you think you would do for a ravioli right you're covering the filling okay it's going all the way over so that you can reach the um the egg wash seal there so how it's different ravioli you'd push down right and then you have the you have a nice little cut and you take a cutter and cut it for the onyalata you pinch up in between okay and you're moving moving all the air out as you go okay and pinch and promote that little mound of filling while you're doing it so you want that as a wrecked as possible override so this is something that has to be made you can't buy these um in Northern Italy yes they're all over the place up there but no generally unless you're in a community that has Northern Italians you're not going to find it okay so the Cutters this one is this is waste because it already has egg washing okay so here's the secret to an annulate push see that little crease there that's what you're producing so you're pushing down like that creating creating a little pockets in there see that beautiful huh so we need three per person so we need about 60. [Music] the recipe for the complete dish spinach on yoladi is available on my website I serve the annulati with an oregano cream sauce and sous-vide chicken thighs happy cooking hopefully you enjoyed this video and are inspired to recreate it at home make sure you hit the Subscribe button below and I would appreciate a thumbs up if you liked it comment below if you have any suggestions or requests for future videos check out my website at Chef Michael salmon.com for recipes my online store with links to my favorite tools and ingredients and information on my two cookbooks please

Channel: Chef Michael Salmon

Views: 15,596

Keywords: Chef

Id: ag8hLnPAQCY

Length: 7min 10sec (430 seconds)

Published: Wed Dec 07 2022