Agnolotti di Pesce from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Here is one of the dishes I loved making at the first restaurant I ever worked in, Fior di Roccia on Lake Garda. Decades later, the chef, Renato, is still my good friend and I always think of him w...
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Ingredients
- 80 g Grana Padano, freshly grated
- 1 small handful chives, chopped
- 500 g Fresh Pasta Dough, passed through the pasta machine 6 times
- fine semolina, for dusting
- 2 egg whites
- 1½ tablespoons extra virgin olive oil
- fine salt and freshly ground black pepper
- 2 x 650 g snapper, gilled, gutted and scaled, with heads and tails discarded
- grapeseed oil, for rubbing
- 2 sprigs fresh bay leaves
- ½ cup (125 ml) pouring (pure) cream
- freshly ground black pepper
- 1 tablespoon oregano leaves, plus extra to garnish
- 1 golden shallot, finely chopped
- 2½ tablespoons extra virgin olive oil
- 2 roma (plum) tomatoes, peeled, seeded and diced
- salt flakes
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