Polenta Agnolotti

By chefs Angela Harnett & Luke Holder

Method:

To make the pasta, tip the flour onto your work surface, making a well in the centre. Add the eggs to the well, pop the yolks in and begin to gently incorporate the flour from the outside edges into the middle. Bring the flour and eggs together until it starts to form a loose dough then, combine enough of the flour so that the dough holds itself and is not dry and crumbly or soft and wet. The dough should be firm to squeeze with a slight tackiness and good elasticity. Roll out the dough into a large sheet.

Remember, the amount of flour required will depend on the size of the egg yolks and how well they have been separated from the albumen. The 200g of flour is just a guide amount – you may not need to incorporate it all into the dough.

Next, bring the water to the boil and then sprinkle in the polenta, cook for 1 hour then blend with the parmesan, butter and olive oil. Pass through a sieve and set in the fridge in piping bags.

When chilled, pipe a straight line of polenta mix lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling. Fold the pasta top over the filling. Press firmly to seal.

Use a wheeled pasta cutter or a sharp knife to cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact. Use the tips of your fingers to pinch the tube of pasta into equally-sized sections, creating a seal between pockets of filling. Use the wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut through each, leaning the tube of pasta in the direction you’re cutting. You should be left with small, individual pockets of filled pasta. Place the finished agnolotti in a tray of loose polenta.

Repeat until all of the pasta sheets and filling have been used. At this point the pasta can be cooked right away so place the agnolotti into salted boiling water. In a separate pan, slowly melt the butter, add the cooked artichoke heart, oven dried tomatoes, a few leaves of oregano and the chopped truffle. Add the cooked pasta and a touch of water to make it into a silky emulsified sauce.

Serve immediately.

Lime Wood Hotel, Hampshire

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Ingredients for six servings:

Pasta

  • 200G Pasta Flour
  • 9 Egg Yolks (Free Range, Organic Are Best)

Polenta Mix

  • 300G Polenta
  • 300G Aged Parmesan
  • 2.5L Water
  • 100G Butter
  • 50Ml Olive Oil

Agnolotti

  • Cooked Artichoke Quarters
  • Oven Dried Tomatoes (Cherry Tomatoes Cut In Half, Seasoned With Salt, Sugar, Thyme And Garlic, Dried In 90°C Oven For 90Mins)
  • Oregano
  • Chopped Truffle