2 cup flour plus flour for
1 dusting
1/2 tsp salt
1/2 tsp white pepper
1 stick unsalted butter, cut
1 into pieces
4 eggs
1 egg beaten w/ a pinch of
1 salt for egg wash
1 semolina for sprinkling
1 (see part 2 for more)
Directions
SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI. WINE: GRECO DI TUFO.
1. Prepare the pasta. Place dry ingredients and butter in food
processor fitted with a pastry blade and run machine for 1 minute, or
until butter is cut up and mixture feels sandy. Add eggs and run
machine in quick spurts for 2 minutes, or until dough forms a compact
ball. 2. Cut dough into 4-5 small pieces. Lightly flour each and
roll it through pasta machine (set rollers at widest gap). When dough
is smooth, reduce gap between rollers and roll the dough again.
Continue in this fashion until rollers are at their narrowest
setting. As dough sheets come out, dust them lightly with flour and
spread them out on the table. 3. Prepare filling. Steam spinach for
30 seconds or until tender, rinse it under cold water, and squeeze it
tightly to extract all the water. Place the spinach and remaining
ingredients for filling in food processor and grind until smooth.
(See part 2 for more)
Servings: 6 servings
Agnolotti Bandiera Part 1 Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, at least as far back as pharonic Egypt, and maybe further still. Interesting though that is, these, old records were just basic hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times made use of a wide range of herbs and spices, including many that are still in use today like basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an eruption in publications on food, the majority of which are kept safe in academic collections. By the arrival of the 1900s, cooking publications are in great demand, mostly as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Agnolotti Bandiera Part 1 recipe.
