May 1, 2007



May 1, 2007

This is my three-hour-long attempt at hand-made, ricotta-stuffed agnolotti. To be served with M’s homemade sugo di pomodoro.

B had casually mentioned that he knocks up handmade agnolotti all the time, with various fillings: pumpkin, spinach and ricotta, crab with seafood reduction. The list goes on.

This had made me think that I should be casually mastering the agnolotti too.

The result was a satifyingly light, subtle, ricotta-and-tomato-flavoured dish. But considering how long it took, the verdict is this: not worth the effort.

Next time I’m going to go a for a meat- or crab-stuffed agnolotti.