Agnalotti With Pulled Lamb Shank, Balsamic Beurre Noisette And Chocolate Gremolatta

by Chef Lino Collevecchio

Introduction by James Chatto:
As chef of the extraordinary Via Allegro, Lino Collevecchio dazzles his customers with his versatility and passion, cooking everything from traditional Italian dishes to superb steak to the most refined and imaginative contemporary cuisine. Describing his agnolotti, Lino explains, “We need the warmth and comfort of domestic love to combat February’s chill, with the naughty amore of Valentine’s to keep the flame burning. This dish reflects our philosophy of incorporating familiar favourites with sexy inventive twists. Enjoy!”

The chocolate gremolata brings out the flavour of the filling. Use store-bought duck confit or any braised meat you have left over. Agnalotti can be round, rectangular or half rounds, depending on your preference.

Filling:
1 cup cooked braised lamb or duck confit
1/2 cup roasted butternut squash purée
1/3 cup grated Parmigiano Reggiano
1 egg, separated
2 tbsp fresh rosemary leaves, chopped
Salt and freshly ground pepper
6 sheets store-bought pasta dough or 40 wonton skins

Sauce:
1/2 cup butter
2 tbsp fresh rosemary leaves, coarsely chopped
2 tbsp blanched butternut squash, finely diced
1/4 cup balsamic vinegar
Salt and freshly ground pepper

Gremolata:
1 tsp grated orange rind
1 tsp grated lemon rind
1/2 tsp chopped garlic
1 tbsp minced Italian parsley
Thinly shaved dark chocolate curls at least 70 percent cocoa content

Combine lamb, squash purée, Parmigiano, egg yolk and 2 tbsp rosemary. Season with salt and pepper.

Cut pasta dough with a 3-inch round cutter or use wonton skins. Place dough on board and brush edges with egg white. Place 1 tbsp of filling in the centre of each round. Top with second round and pinch edges together to seal. Reserve until just before serving.

Combine butter and remaining 2 tbsp rosemary in a pot over medium heat to make the sauce. Cook for 2 minutes or until butter is browned and rosemary is crispy. Stir in squash and balsamic vinegar. Remove from heat and season with salt and pepper.

Combine orange and lemon rinds, garlic and parsley to make gremolata. Reserve.
Bring a large pot of water to boil and add agnalotti. Return to boil and boil for about 3 minutes or until pasta floats.

Transfer to a serving dish and serve immediately sprinkled with balsamic sauce and freshly grated Parmigiano Reggiano, gremolata and shaved chocolate curls.

Chef Lino Collevecchio

Via Allegro Ristorante

750 The Queensway
Toronto, Ontario
Phone: 416.622.6677
www.viaallegroristorante.com

Other recipes by Lino Collevecchio
- November 2008 :: Short Ribs Pappardelle With Chanterelles And Winter Truffles