Garganelli con agretti
e ragu di salsiccia
Garganelli Pasta with Agretti
Garganelli pasta derives from the Emilia-Romagna region, where it is made with a special wooden instrument. A tolerable copy can, however, be achieved by the use of a wooden skewer.
It is probably harder to find agretti or saltworth – also known as barba di frate or barba di cappuccino – in a local market outside Italy, although it has become quite fashionable in foodie circles. The grassy herb looks like chives and tastes like spinach, and spinach can be used as a substitute. Other substitutes like watercress and arugula are not half bad either.
The Italian sausage used can be any fresh kind of sausage with whatever seasoning, such as fennel, paprika or peperoncino, takes your fancy. If you have to buy more than one sausage the remaining lot can always be served in tomato sauce.
Ingredients
For the pasta
2 egg yolks
1 egg
1 tsp turmeric
200 g flour
For the sauce
1 Italian sausage
1 shallot onion
1 stick of celery
100 g agretti
Fresh thyme
100 ml white wine
50 g grated grana padano cheese
Olive oil, salt and pepper
Preparation
Make a mountain of flour mixed with turmeric on a clean tabletop.
Place the egg yolks and the egg in the middle.
Use a fork and then the heel of your hand to make the pasta adding a drop of water, if the pasta appears to be too dry.
Knead the pasta vigorously for about 10 minutes.
Cover in cling film and let the pasta rest in the fridge for 1 hour.
Roll the pasta out in sheets of decreasing thickness.
Cut the sheets of pasta into 3 x 3 cm squares and roll each square diagonally over a wooden skewer.
Cut the sausage meat into small cubes and fry them in olive oil.
Peel the shallot and chop it finely along with the celery.
Add shallot and celery to the frying meat along with some fresh thyme.
Pour white wine over the frying meat and vegetables, let the alcohol evaporate and leave the sauce to simmer under lid for 20 minutes. (You can thicken the sauce with cornstarch, if you find it too runny.)
Wash the agretti and blanch them in boiling water for less than 1 minute.
Boil the garganelli pasta for 2-3 minutes until they are al dente.
Mix the sauce with grated cheese and pour it over the garganelli pasta.
Top the garganelli pasta with agretti and serve.
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