Morel Mushroom Agnolotti with English Pea Purée
Recipe by David Rosenfeld, Blood & Sand
Blood & Sand serves this delicate pasta garnished with blanched peas, roasted morels and pea shoots. Rosenfeld recommends weighing ingredients for the pasta dough to achieve the desired consistency.
Serves | 6 |
- 800 g Antimo Caputo 00 flour
- 200 g coarse semolina flour
- 335 g egg yolks
- 220 g water
- 1 lb morel mushrooms, rinsed clean
- olive oil
- 1 shallot, thinly sliced
- 5 cloves garlic, thinly sliced
- 1 cup dry sherry
- 2 Tbsp butter
- 8 cups water, salted
- 2 cups English peas, shucked
- 2 Tbsp butter
- 1 Tbsp agrumato olive oil*
- water, salted
- olive oil
- fresh lemon juice
| Preparation – Pasta Dough | Mix Caputo and semolina flours together to form a mound with a well in the center large enough to hold wet ingredients. In a separate bowl, combine wet ingredients. Put the wet ingredients in the well. Using your hands, mix egg yolks and water together and begin incorporating flour. When dough forms a ball, knead on a clean work surface for about 15 minutes. Cover and allow to rest, refrigerated, for at least 1 hour.
| Preparation – Agnolotti Filling |
Clean morels thoroughly. In a large pot over medium heat, add oil just to coat the bottom of the pot. When oil is rippling, add shallots. Allow to brown slightly, then add garlic. When garlic is fragrant, add sherry. Cook off sherry and reduce until almost dry. Add morels and cover with water. Simmer until very tender, about 30 minutes. Strain liquid and reserve. Purée mushrooms while still hot, using as much cooking liquid as necessary for a smooth but thick purée. Begin with approximately ½ cup liquid. Add butter to purée and season with salt. Cover purée with plastic wrap to prevent a film and let cool.
| Preparation – Pea Purée | Bring water seasoned heavily with salt to a rolling boil. Add peas and cook until very tender. Strain and purée peas, using enough cooking liquid to purée smooth. Add butter and oil to purée and season with salt to taste.
| Assembly | Roll out pasta dough to desired thickness in sheets about 4-inches wide. Using a piping bag, pipe mushroom filling across the length of the pasta sheet, about ¼-inch above the bottom. Roll pasta over filling in 1 full rotation. Using the back of a wide knife, make indentations in the roll every ¾ inch. Using a fluted rolling cutter, cut across the top of the roll to remove excess dough from the top, then cut through each indentation quickly to form a seal. Place on a covered tray and refrigerate.
In a large pot of boiling water seasoned heavily with salt, cook agnolotti to desired tenderness. Cook time will vary depending on thickness of dough. Once cooked, drain delicately and toss with olive oil and a squeeze of fresh lemon juice. Serve over pea purée.
*Agrumato olive oil can be substituted with any lemon-infused olive oil.