Purslane Agnolotti

Name: Purslane Agnolotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh purslane leaves; 1 Tbsp butter; 473 milliliters cooked polenta; 237 milliliters corn puree; 237 milliliters cut corn; 4 ears of corn; 10 egg yolks; 710 milliliters flour; 118 milliliters mascarpone; 118 milliliters semolina flour; 20 cleaned shrimp; 2 whole eggs; 59 milliliters whole milk

Purslane Agnolotti might be just the main course you are searching for. One portion of this dish contains about 33g of protein, 34g of fat, and a total of 983 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of mascarpone, semolina flour, shrimp, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the whole eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

For the pasta dough: In a mixer, using a dough hook attachment, combine the all the ingredients and mix on low speed until the ingredients are fully incorporated.

Ingredients you will need

Pasta Dough

Dough

Equipment you will use

Blender

Remove the dough to a floured surface and knead it until it is smooth and slightly elastic. Wrap the dough in plastic and let rest in the refrigerator for at least 20 minutes.

Ingredients you will need

Dough

Wrap

Cut the corn off the cob and reserve one cup for later. Puree the remaining corn in a blender until smooth and pass it through a tamis or chinois.

Ingredients you will need

Corn

Equipment you will use

Blender

Whisk the corn puree in a bowl over a double boiler until it begins to thicken. It should become the consistency of cake batter. Cool the puree down and reserve 1 cup for later.

Ingredients you will need

Corn

Equipment you will use

Double Boiler

Whisk

Bowl

Mix the remaining puree with the cooked polenta, mascarpone, and butter. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Prepared Polenta

Mascarpone

Butter

Place the mixture in a pastry bag with a half-inch tip.

Equipment you will use

Pastry Bag

To roll the agnolotti, run the pasta through a pasta machine until it is thin enough to see the outline of your hand through it. The pasta sheet should be about 5 to 6 inches wide and approximately 2 feet long. Pipe a tube of the filling a half-inch in along the bottom edge of the pasta sheet the length of the sheet. Fold the pasta dough over the filling so that the pasta dough now encases the "tube."

Ingredients you will need

Pasta Dough

Agnolotti

Pasta

Roll

Equipment you will use

Pasta Machine

Roll the tube over one more time then trim the pasta on the topside with a pastry cutter leaving a one-fourth of an inch. Starting at one side of the pasta "tube", pinch the tube at one-inch intervals to seal the sides of the agnolotti. Then using the pastry cutter cut the agnolotti's in the middle of the pinches to separate them.

Ingredients you will need

Agnolotti

Pasta

Roll

Equipment you will use

Pastry Cutter

Lay the pasta out on to clean linen and allow to dry slightly, rotating them periodically. If they are not going to be cooked immediately, place them in the freezer to keep until ready to cook.

Ingredients you will need

Pasta

Heat the butter up in a sauté pan and cook the cut corn until it is softened.

Ingredients you will need

Butter

Corn

Equipment you will use

Frying Pan

Add the shrimp cook for 3 to 4 minutes then add the corn puree. Meanwhile Cook the pasta in rapidly boiling water until it begins to float to the surface.

Ingredients you will need

Shrimp

Pasta

Water

Corn

Remove the pasta to the pan with the shrimp and corn and add the purslane. Cook for 1 to 2 minutes and add salt and pepper to taste. Divide the pasta among 4 dishes and eat.

Ingredients you will need

Salt And Pepper

Purslane