"Discover how to cook this recipe free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Cooking tips and food recipe. Easy, quick and free recipe!"
Recipe by: delphinia
Rate this recipe (9 votes)
369 people have saved this recipe
See below ingredients and instructions of the recipe
---------------------------PASTA--------------------------------
4 c Flour
2 Eggs
1 pn Salt
1 c ;Water
--------------------BECHAMEL THICK SAUCE-------------------------
1/2 c Milk
1 tb Butter
1 tb Flour
1/4 ts Salt
Pepper, white
Cayenne
1 Egg yolk
--------------------------STUFFING-------------------------------
1/2 c Scallion; chopped
1 tb Butter
1 Egg white
2 tb Parsley
1 lb Crab meat
4 tb Cracker crumbs
---------------------------SAUCE--------------------------------
1 c Whipping cream
4 tb Butter
Salt; to taste
Pepper, white; to taste
Cayenne; to taste
FOR THE PASTA: Pour the flour onto a large pastry board. Make a well
in the middle and add the eggs, water and salt. Work the eggs and
water into the flour, then knead to a smooth elastic dough, about 10
minutes. Roll the dough out as thinly as possible in two sheets.
FOR THE FILLING: Combine all of the Bechamel Thick Sauce ingredients
together and cook until thickened, then let cool. Saute the scallions
in the butter. Add the remaining Stuffing ingredients to the pan. Mix
the stuffing with the Bechamel Thick Sauce.
FOR THE SAUCE: Reduce the whipping cream by half then add the
remaining Sauce ingredients. Cook until a slight boil.
ASSEMBLY: On one sheet of the pasta arrange teaspoons of the
stuffing in litle piles at regular intervals, about 1 1/2 inches
apart. Cover with the second sheet of dough and press with the finger
tips around the edges of the stuffing. Cut the Agnolotti square with
a pastry wheel and make quite sure the edges are firmly sealed.
Sprinkle lightly with flour and let them rest for 30 minutes,turning
them after 15 minutes.
COOKING: Bring a large pot of salted water to a boil. Add the
Agnolotti and cook for 12 minutes. Lift them out with a slotted
spoon and transfer to a heated serving dish. Add the Sauce and top
with Parmesan cheese if desired.
{Submitted by Goffredo Fraccaro, La Riviera Restaurant}
[ The Legends of Louisiana Cookbook; Sheila Ainbinder;
ISBN 0-671-70817-1 ]
Posted by Fred Peters
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!
Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.
The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!