Sunday, May 27, 2007
In my enthusiasm for the wines in my last blog I neglected to describe why the agnolotti were so special and tasted so remarkable. First, the secret I think is in the pasta itself. The pasta must be a rich egg dough that can be rolled very thin. Secondly, you want enough pasta to cover the filling and then crimp the edges as close to the filling as possible. The art is the perfect amount of dough to filling and these were exactly that. I asked for the recipe which was given to me by the chef in Italian and as soon as I translate it and test it I will post it. The other secret told to me by the chef is you must have the rabbit in the mix because it does bring a sweetness to the meats which again made these total perfection. God only knows where I am going to find fresh rabbit in NYC.