Chicken Agnolotti with basil pesto and lemon

Updated at: Thu, 17 Aug 2023 03:09:31 GMT

Step 1

Cook the thighs on the bone to retain the max level of juiciness but remember to score the skin ½ cm into the flesh for a quicker cooking time. Season well with salt and pepper and let them sit for 15 minutes on the side.

Step 2

In a large pan fry in olive oil the chicken skin side down first. Cook for about 5 minutes on medium heat until the skin colours. Now turn the chicken and add all the vegs chopped into big chunks along with the lemon and the rosemary. Season them too. Cover with a lid and cook for 8/10 minutes mixing gently every now and then. Now all should be lightly browned.

Step 3

Pour in the wine, let the alcohol evaporate and add the stock. Cover with a lid and cook for another 10 minutes. Even the biggest pieces of chicken should be cooked by now but feel free to check it with a pairing knife. Add more minutes of cooking time if required.

Step 4

Let the chicken rest and cool 30 minutes, then remove the bones, the garlic and rosemary and mix everything else including the remaining cooking juices, the Grana Padano cheese and the yolk into a food processor to create a smoother (but still rustic) filling for your pasta. Put the filling into a pastry bag and set aside. The filling should soft enough to be molded easily but not watery.

Step 5

To create the pasta dough go watch my fresh pasta recipe. It’s pretty easy and you can find all the details over there.

Step 6

Once the dough is done and rested proceed to roll it into thin pasta sheets. If you have a wooden board great, if you don’t a clean surface will work too.

Step 7

Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease as well).

Step 8

It is good practice to fold your rolled pasta on itself and start over a couple of times, this process with give you a smoother and rectangular sheet that will be easier to work with at later stage.

Step 9

Pass the pasta gradually from the largest setting to the narrower settings to make thin pasta sheets accordingly to the pasta shape you have to create. For these agnolotti I like to use the second to last (passed twice) to have thin sheets that still retain a little bite.

Step 10

Proceed to create the agnolotti as shown on my social media video. Using the pastry bag place a long log of filling over the pasta sheet. Now fold the pasta sheet over the long log and eliminate as much air as possible to avoid air pockets. Now the traditional seal of agnolotti, with both of your hands press the filling to create 2 cm long agnolotti, as you squeeze the filling with move into the middle of the agnolotti, creating a pillow shape and where you have pressed the pasta will be sealed so that the filling will not leak. Using a pastry wheel cut the excess of past off the top of your agnolotti and then proceed to separate each other by cutting with the wheel along each edge that you have sealed with your hands.

Step 11

Again, this is much easier to watch on video rather than read it.

Step 12

Prepare all the agnolotti and keep them in the fridge more maximum 1 days well floured. You can also place them on a tray with parchment (divided from one another) and freeze them for a later use.

Step 13

To prepare the pesto simply blitz all the ingredients in a processor until you have a grainy paste and season to taste. The pesto keeps well in the fridge for up to a week into clean glass jar (well covered).

Step 14

Cook the agnolotti in salted boiling water, it should take about 1.5 minutes when fresh. Drain into the melted butter and toss around with a splash of cooking water to coat them well. Now plate as you want and dress with the pesto, lemon zest, extra grated cheese and fresh basil leaves.

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