Sunset agnolotti stuffed with sea bass

Sunset agnolotti stuffed with sea bass

By
From
Sicily
Serves
4 as a main course or 6 as a starter

In summer, at our friend Mimmo’s wonderful restaurant Osteria Bacchus in Sant’Ambrogio, guests can sit opposite the restaurant on a terrace overlooking the bay of Cefalù. They can enjoy this vibrant pasta dish for dinner, with its vivid colours reflecting those of the sunset.

Ingredients

Quantity Ingredient

For the pasta

Quantity Ingredient
200g ‘00’ or very fine semolina flour, plus a little extra if necessary
2 eggs, plus beaten egg to seal the agnolotti
2 tablespoons tomato purée
pinch saffron powder, mixed with 1 teaspoon hot water

For the stuffing

Quantity Ingredient
1 onion, finely chopped
1 large garlic clove, peeled and finely chopped
2 tablespoons extra-virgin olive oil
2 teaspoons pink peppercorns
3 sea bass or sea bream fillets, or any other flavourful white fish
2 tablespoons lemon juice
1 small lemon, finely grated zest
salt, to taste

For the sauce

Quantity Ingredient
100g salted butter
small handful sage leaves
few slices red chilli, according to taste
3 garlic cloves, skins left on and lightly crushed
salt
freshly ground black pepper
4 tablespoons Fish & shellfish couscous, Fish Broth
or cooking water

Method

  1. Divide the flour between two bowls and crack an egg into each one. Add the tomato purée to one bowl and the saffron water to the other. Follow the instructions for making fresh pasta, adding a little more flour as necessary to make two firm balls of dough. Now take half of each ball of coloured pasta and use your hands or a food processor to blend the two halves together. You will now have three balls of pasta – an orange one, a yellow one and a yellowy-orange one. Cover all three with cling film (plastic wrap) and rest for 20 minutes at room temperature.
  2. Meanwhile, make the stuffing. Gently fry the onion and garlic in the olive oil until soft. Add the pink peppercorns, lightly crushing them with your fingers as you drop them in. Add the fish to the pan skin-side up to begin with. Cook for 5 minutes, then turn skin-side down and cook for a couple more minutes until tender. Add the lemon juice, zest and salt. Transfer to a large plate. Peel the skin from the fish and discard. Use a fork to mash the flesh to a rough paste. Leave to cool.
  3. Line up the three balls of pasta in a row and roll them out with a large rolling pin at the same time, dusting them lightly with flour every now and again. Gradually, the three colours will blend together into soft stripes. This can also be done in a pasta machine: divide each ball of pasta into three, then roll each piece into small, walnut-sized balls. You will end up with nine balls. Take three different-coloured balls at a time and roll them together. Feed this into your pasta machine and blended lengths of coloured dough will appear
  4. Roll the pasta very thin and, using a pastry cutter or a large wine glass, cut the pasta into circles around 9 cm across. Put a heaped teaspoon of filling onto the pasta circles and brush a little of the beaten egg around the edge of one half. Fold the circles around the filling and press the edges together to form a half-moon shape. Expel the air from inside as you do this.
  5. Cook the agnolotti in boiling salted water for 4–6 minutes, until al dente. Meanwhile, make the sauce by melting the butter in a large frying pan. Add the sage, chilli and garlic and season. When the agnolotti are done, drain and add to the sauce in the pan with the broth or cooking water. Shake the pan to combine the water and butter. Serve immediately in warmed bowls or plates.
Tags:
Italy
Italian
Sicily
Sicilian
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