Agnolotti al Tartufo Nero (Black truffle agnolotti)
For years, I have enjoyed a very simple but very special dish at Osteria Antico Travaglio in Monteriggioni. The people at the Osteria and the food are memorable but recently, I decided to replicate it with our local ingredients and after a couple of different versions of stuffing and pastas, I think I got close to what I had experienced there.
The original recipe is finished “al cartoccio” which I will skip on my version.
Prep time: stuffing ~ 45 minutes & pasta ~ 10 minutes. Making Agnolottis ~ 20 to 30 minutes.
There are multiple ingredients but overall, it is very simple and quick to prepare as long as you follow a “mise en place” method.
- 30 gm 90:10 ground beef
- 30 gm ground pork
- Pancetta — small amount (~1/4 cup)
- Prosciutto Cotto (cooked ham) 1–2 slices — cut in squares
- Salami 4–5 slices (small size) — cut in squares
- Olive oil — enough to cook the meat
- 1 Celery stick chopped
- 1 Small onion chopped
- 1 small Carrot chopped
- 1/2 tsp brown sugar
- Mediterranean spices — 1/2 tsp (or 1 sprig of rosemary alone)
- Sage — 7 to 8 leaves
- Black pepper to taste (1/4 tsp)
- Salt to taste
- White wine 1/4 cup
- 1 egg
- 1 slice rustic bread chopped (~20 gm) (or bread crumps)
- 40–50 gm grated Parmesan cheese
- 4 chopped Cremini mushrooms
- 1 tbsp. of Black Truffle butter
- Nutmeg to taste (1/4 tsp)
- Grated orange zest ~ 1 tsp
This is a 60:40 mix of wheat flour and semolina. I believe this is the best balance of flavors and consistency for this pasta but you can use your own recipe.
180 gm flour
140 gm semolina
Salt 1/2 tsp
Preparation of filling:
Add olive oil to pan, cook the onion, carrot, and celery with the pancetta for 5–8 minutes. Add the mushrooms and truffle butter. Then, add meat and sear lightly. Add wine and other ingredient except egg, bread and nutmeg. Cook for 15 to 20 minutes. Then, put on food processor. Add bread, prosciutto, salami, orange zest, nutmeg and egg. Mix for a minute or two to create a chunky mix. Not baby food consistency!
Preparation of Pasta:
Mix semolina, wheat flour and salt. Pass through colander twice to remove any potential clump. On a counter top, create a flour well and add the 2 eggs. Mix by hand. Add water as needed to achieve desired consistency. The amount of water will depend on humidity. Depending on the day, I add more or less water to get the right consistency. The goal is a slightly soft play dough consistency (it can’t be too soft).
Let it rest on a plastic bag for 30–40 minutes.
Preparing the Agnolottis:
To create a good seal, make a wash with 1 egg and 1/4 cup of milk. Set aside.
Flatten pasta with a rolling pin on a floured surface to about 2 mm thin (Thick pasta overpowers the flavor of the Agnolotti with flour taste). Cut in squares depending on desired size of Agnolotti.
For the size seen in the picture, I cut the squares at 6 cm.
Brush in pasta with the wash made of 1 egg plus small amount of milk. This will help the pasta to stick.
Put a small amount of filling in the center and close folding in a triangular fashion. Gently press the edges to close the pasta. Then, gently fold the base of the triangle and press the corners together to create the agnolotti. Set aside of a floured surface.
(There are many online videos on how to make the shape of agnolotti).
Heat olive oil in a pan with a garlic clove. Low fire for 5 minutes. Add 1–2 heaping tbsp. of black truffle butter. Add more if desired. Remove garlic. Add 1/4 cup of heavy cream and cook for a couple of minute.
Cooking the Agnolotti:
Cook agnolotti in hot salty water until they float. Remove and finish in the truffle sauce.
Add the Agnolotti to the Truffle sauce. Cook for 2–3 minutes.
Serve and top with the sauce. Add a drizzle of olive oil.
Add Parmesan cheese to taste.
One final note, this recipe is better enjoyed when fresh. I have tried preserving Agnolottis for next day but the pasta is not as tasty.
For the wine drinkers: Wine taste is subjective and you should drink whatever makes you happy. However, a good Brunello di Montalcino or Chianti Classico Riserva would be great and a more complete experience since these are the wines of the region.