Week 11: Beetroot Agnolotti

Homemade agnolotti filled with a lemon–honey mascarpone cream, served in a white-wine reduction infused with chili pepper and finished with a touch of poppy seeds.

Ingredients: Beetroot, lemon, Mascarpone, poppy seed, honey, chili flake

salt, white wine, butter

Roast beetroot for 45min, peel the skin off, then blend it with an egg yolk and water.

Mix the puree into flour and egg yolk, knead to pasta dough

Mix Mascarpone, honey, lemon juice, then fill it into piping bag

Pipe the filling into line, roll into agnolotti shape

Reduce white wine to 20-30%,

Infuse with chili flake for a few min, then sniff the larger pieces out

Add honey and cold butter, whisk

Poach agnolotti for 60 seconds, then quickly chill in ice water to preserve color. Then toss into warm sauce, add poppy seed.