Sheep’s Milk Agnolotti, Parmesan Consommé

Name: Sheep’s Milk Agnolotti, Parmesan Consommé
Yield: Serves 6
Cuisine: Barbadian
Ingredients: 2 g mustard frill; 2 g toasted pine nuts; 18 pieces Sheep’s Milk Agnolotti; 1 recipe Wild Garlic Pesto; Pickled Wild Leeks; 2 g alyssum; 1 recipe Parmesan Consommé

Preparation info

Serves
6

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

One of the best things I learned at Gordon Ramsay was how to make great pasta. We would have to have three doughs resting by 8am, ready for the head chef to start making lobster ravioli, rabbit tortellini and linguine at 9am, fresh every day.

Ingredients

1 recipe Parmesan Consommé
18 pieces Sheep’s Milk Agnolotti
1

Americas
Barbados
Edinburgh
Caribbean
Pasta
Vegetarian

Method

Bring the Parmesan consommé to a simmer and re-season as necessary.

Blanch the agnolotti in a large pot of boiling salted water until cooked, approximately 2 minutes. Remove with a slotted spoon and place three agnolotti in each bowl, then put a little pesto on each one.

Take your pickled wild leeks out of the liquor, chop into 5cm lengths, and arrange on the pasta. Garnish with