lilia’s sheep’s milk cheese agnolotti, saffron, dried tomato, honey
replica #007 — lilia, brooklyn, november 2022. sheep's milk cheese agnolotti with saffron butter, oven-dried tomato and honey. four small recipes that become one plate. for two.
pasta sheet
ingredients
100 g tipo 00 flour
2 egg yolks
method
make a well in the flour on a wooden surface and add the egg yolks.
knead until a dough forms. rest for at least 30 minutes at room temperature.
roll the dough into sheets with a pasta machine, folding and rolling gradually down to setting 6 (about 0.8 mm).
set aside, ready to fill.
sheep's milk cheese filling
ingredients
sheep's milk ricotta (150 g once whipped)
feta in brine (35 g once whipped)
12 g honey
method
whip the ricotta in a food processor until frosting-like; set aside 150 g.
whip the feta until smooth; set aside 35 g.
combine the ricotta, honey and feta in a bowl and mix until smooth and creamy.
agnolotti
ingredients
the pasta sheets
the cheese filling
method
transfer the filling to a pastry bag and pipe a straight line of filling along the pasta sheet.
fold the pasta over the filling, pressing firmly every 2 cm.
cut with a pasta wheel cutter and set the agnolotti aside.
oven-dried "sun-dried" tomato
ingredients
150 g canned san marzano tomatoes, finely sliced, seeds removed
1 garlic clove, finely sliced
2 g salt
2 g sugar
3 g olive oil
3 sprigs thyme
method
toss the sliced tomatoes with the garlic, salt, sugar, olive oil and thyme.
oven-dry at 200°f (95°c) for 2 hours.
to finish
ingredients
1 garlic clove, finely sliced
1 tbsp olive oil
the oven-dried tomatoes
2 tbsp unsalted butter
1 pinch saffron
the agnolotti
1 pinch cayenne
4 sprigs thyme
lemon zest
1 tsp honey
method
sauté the garlic in olive oil over low heat until soft.
add the oven-dried tomatoes, turn the heat to medium and cook until slightly charred.
add the butter and saffron and cook over medium-low heat until it just starts to bubble.
cook the agnolotti, then add them to the pan with a scoop of pasta water. cook over low heat until the sauce is absorbed.
top with the cayenne, thyme, lemon zest and a drizzle of honey. ready to serve.
the step-by-step photos are on the replica project page · lilia, brooklyn.
