Agnolotti di Pesce

Name: Agnolotti di Pesce (Snapper Agnolotti with Tomato and Oregano Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: 500 g Fresh Pasta Dough, passed through the pasta machine 6 times; ½ cup (125 ml) pouring (pure) cream; salt flakes; fine semolina, for dusting; 1 golden shallot, finely chopped; 1 tablespoon oregano leaves, plus extra to garnish; 2 roma (plum) tomatoes, peeled, seeded and diced; 2 x 650 g snapper, gilled, gutted and scaled, with heads and tails discarded; fine salt and freshly ground black pepper; 2½ tablespoons extra virgin olive oil; 1 small handful chives, chopped; 2 egg whites; 80 g Grana Padano, freshly grated; 2 sprigs fresh bay leaves; freshly ground black pepper; 1½ tablespoons extra virgin olive oil; grapeseed oil, for rubbing

Snapper Agnolotti with Tomato and Oregano Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Here is one of the dishes I loved making at the first restaurant I ever worked in, Fior di Roccia on Lake Garda. Decades later, the chef, Renato, is still my good friend and I always think of him when I make this now. He makes his agnolotti with the carp or freshwater snook found in Lake Garda, but any white-fleshed fish works well. Scissors are the secret for cutting the pasta to get the fold right.