Angolotti Recipe

Inspired by Clyde's Fine Diner

Time1h 30m

Serves4

eggplant, caramelized onions, preserved eggplant, hazelnuts, wine plumped cherries, greens

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Ingredients

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Filling and Dough

2 cups 00 bread flour

2 large Eggs

1 medium Eggplant

1 cup Caramelized onions

1 cup Preserved eggplant

1 cup Hazelnuts

1 cup Wine-plumped cherries

2 cups Fresh greens (like spinach or arugula)

2 tablespoons olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation and Cooking

Make the Dough

In a mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

Roast the eggplant in the oven until soft, then scoop out the flesh. In a bowl, mix the roasted eggplant, caramelized onions, preserved eggplant, chopped hazelnuts, and wine-plumped cherries. Season with salt and pepper.

Roll Out the Dough

Divide the dough into smaller pieces. Roll each piece out thinly using a pasta machine or rolling pin.

Form the Angolotti

Cut the rolled dough into squares. Place a teaspoon of filling in the center of each square. Fold over to form a triangle and seal the edges.

Cook the Angolotti

Bring a large pot of salted water to a boil. Cook the angolotti in batches for 3-4 minutes or until they float. Remove with a slotted spoon.

Serve

In a pan, heat olive oil and sauté the fresh greens until wilted. Serve the angolotti topped with the sautéed greens.