Spring Pea Agnolotti Recipe
Pea and Vietnamese Mint “Veloute”, Citrus Spiced Peanuts and Borage Blossoms
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Ingredients
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Agnolotti and Sauce
Method
Preparation
Make the Dough
In a large bowl, mix flour and salt. Make a well in the center, and crack in the eggs. Mix with a fork gradually incorporating the flour until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Prepare the Filling
Blanch the fresh peas in boiling water for 2 minutes, then transfer to an ice bath to cool. In a blender, combine the peas, Vietnamese mint, salt, and pepper. Blend until smooth, adding a bit of vegetable broth to achieve a creamy consistency.
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece as thinly as possible using a pasta machine or rolling pin. Cut into rectangles about 3 inches by 4 inches.
Fill the Agnolotti
Place a teaspoon of pea filling in the center of each rectangle. Fold over and seal the edges, pressing out any air pockets. Ensure they are well sealed to prevent leaking during cooking.
Cook the Agnolotti
Boil a large pot of salted water. Cook the agnolotti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Make the Veloute
In a saucepan, melt butter over medium heat. Add the remaining vegetable broth and bring to a simmer. Blend until smooth, then strain if desired. Adjust seasoning with salt and pepper.
Prepare the Citrus Spiced Peanuts
In a small bowl, mix roasted peanuts with citrus zest, salt, and a pinch of cayenne pepper. Toss to combine.
Serve
Plate the agnolotti and drizzle with the veloute. Top with citrus spiced peanuts and garnish with borage blossoms.