Agnolotti Recipe
braised duck, foie gras, pickled cherry, port reduction
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Ingredients
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Dough
Filling
Pickled Cherries
Port Reduction
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt together. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Shred the braised duck leg meat and mix it with foie gras, salt, and black pepper in a bowl until well combined.
Pickled Cherries Preparation
- 3
Pickle the Cherries
In a saucepan, combine the apple cider vinegar, sugar, and water. Bring to a boil and add the cherries. Reduce heat and simmer for 5 minutes. Remove from heat and let cool before storing in the refrigerator for at least 1 hour.
Port Reduction Preparation
- 4
Agnolotti Assembly
- 5
Assemble the Agnolotti
Roll out the dough thinly and cut into squares. Place a small spoonful of the filling in the center of each square. Fold the dough over and seal the edges tightly, ensuring no air is trapped inside.
Cooking Agnolotti
- 6
Cook the Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes until they float to the top. Remove with a slotted spoon.
Serving
- 7
Serve
Plate the agnolotti and drizzle with the port reduction. Top with pickled cherries and serve immediately.