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From Chef Alessandro Giuntoli, Osteria del Circo, New York, NY
Agnolotti di Gamberi e Mais con Salsa di Caviolfiore
(Agnolotti or half moon-shaped pasta filled with prawns and corn with a cauliflower sauce)

.... Serves 4

For the pasta
  • One-half pound durum flour
  • 2 whole eggs
  • 1 egg yolk for wash

Knead everything (except the egg yolk) together. Roll the pasta and cut into circles 2 inches round.

For the filling

  • 6 ounces cleaned prawns or shrimp
  • 2 slices white bread, soaked in heavy cream
  • 1 ounce whole kernel cooked corn
  • Salt and pepper and cut chives to taste
For the sauce
  • One-half pound cauliflower separated into flowerets
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper and nutmeg to taste
For the garnish
  • Julienned tomato strips
  • Fresh parsley

Puree the prawns or shrimp in a blender. Season, and add the bread. Blend for a few more seconds. Transfer the filling or farce to a bowl and add the corn kernels, chopped chives and season to taste. Rest the filling in the refrigerator for 20 minutes.

Using a spoon, place a "ball" of the shrimp mixture in the middle of each of the pasta circles. Wet the outside edges of the pasta circles with a egg yolk wash and fold the pasta in half moon or crescent shapes.

Boil the cauliflower in unsalted water. Reserve the water. Drain and puree in a blender. Add some of the cooking liquid to get the right consistency, season and emulsify with the oil.

Cook the agnolotti in salted boiling water and saute in a pan with some of the warm sauce. Place in a serving bowl and cover with the rest of the sauce. Garnish with julienned tomato strips and fresh parsley.


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