Creamed leek and garlic agnolotti
Recipe by Joel Bennetts of Peppe’s Bondi
Serves 4
Silky smooth vegan agnolotti (priest’s hat) pasta with creamy leek and punchy black pepper filling anointed with fragrant pesto, topped with crisp, garlicky sourdough crumbs.
Leek filling
2 large leeks, finely sliced
1 brown onion, finely sliced
4 gloves garlic, crushed
1 tbs whole black peppercorns
Olive oil
Pinch sea salt
Nutritional yeast
Agnolotti pasta
210g water
3 tbsp olive oil
Pinch turmeric powder
Pinch salt
500g fine semolina
Flour, for rolling
Pesto
10 roasted macadamia nuts
1 clove garlic
3 tbsp olive oil
1 handful wild or salad rocket
1 bunch basil
Nutritional yeast
Lemon juice to taste
Pinch sea salt
Pangrattato
2-3 cloves garlic
Stale sourdough bread, torn into large pieces
Olive oil to taste
Sea salt to taste
For leek filling, cook leek, onion, garlic and black pepper in a covered pan with oil until soft and caramelised. Blend in a Smeg hand blender mini chopper until smooth. Season to taste with nutritional yeast and salt. Chill.
For agnolotti pasta, attach the whisk to a Smeg stand mixer and whisk together water, oil, turmeric and salt. Replace whisk with dough hook, add semolina and mix until smooth. Continue mixing to knead dough for a few minutes or until elastic. Remove from bowl, wrap in a damp cloth and rest for 10 minutes.
Divide dough in quarters. Attach the pasta roller to the stand mixer and feed through the dough at the widest setting. Continue to feed the dough through the roller, sprinkling with flour to prevent sticking if required, adjusting the setting so the dough becomes thinner with each roll. Repeat with remaining dough, covering the pasta sheets with a damp cloth to prevent drying out. Top pasta sheets evenly with teaspoons of leek filling, spacing them approximately 5cm apart. Fold the pasta sheet lengthwise to cover the filling. Cut dough around filling into squares, pressing to seal and fold ends together. Bring water to the boil in a large pan. Add agnolotti and boil for two to three minutes or until they float. Drain.
For pesto, using a Smeg hand blender mini chopper, blend macadamias, garlic and oil until finely chopped. Add rocket and basil and blend until just combined. Season to taste with nutritional yeast, lemon juice and salt.
For pangratatto, pre-heat oven to 180⁰C and line a baking tray with baking paper. Using a Smeg hand blender mini chopper, blend bread and garlic until finely chopped. Place on prepared tray, sprinkle with oil, season with salt and bake for 5 minutes or until golden brown.
To serve, combine agnolotti with pesto and serve sprinkled with pangratatto.
Recipe created with the Smeg hand blender, stand mixer and pasta roller attachment.
