Vegan NSF Agnolotti Piemontese
This recipe is in 3 parts - the main recipe, the sauce, and the homemade pasta. However, you could instead, just buy Tinkyada's jumbo shells and stuff that instead. It just won't be Agnolotti, which is a rectangular shaped, stuffed pasta, similiar to the Ravioli. If making your own pasta, scroll down to the bottom of the page, and do the Pasta Dough recipe first.
Piemontese is what we would call Piedmont, one of the administrative regions of Italy, similiar to our States or Provinces. It also refers to the region of Italy, where this dish is common. Piedmont is surrounded by Alps on three sides.
Traditionally, Calf brains, Sausage and Braised Beef is used in this dish. And, it is lightly seasoned with Nutmeg, and served in a soup thats usually meat based, or topped with Butter and Sage. I decided that for you, I'd give you my Red Sauce recipe so that those of you who wanted a Tomato Sauce that was Nightshade Free, you would have it.
This Vegan version, again uses Portobello mushrooms. However, for the Sausage, you can use substitute a Vegan Sausage you like. It just won't be 'free of' what I say this recipe is free of, as most Vegan meats uses Soy. I'm using Fresh Mushrooms, chopped finely, and mixed with Spicier Sausage ingredients, to give it a nice flavour. The Sausage recipes I have found online, tend to be on the bland side, when recreated with Tofu. This version uses mushrooms instead, and is spicy.
The Mushroom Ingredients
1 Cup Portobello Mushrooms, chopped coarsely
1 Cup Button Mushrooms, chopped coarsely
2 tsp. Sage
Kosher Sea Salt, to taste
2 TB Olive Oil
The Sausage Ingredients:
1 Cup Button Mushrooms (200g about.), chopped finely
1/2 TB Fennel Seed
1 tsp. Cloves
1 tsp. Cardamom
1/2 TB Cumin
1/2 TB Ginger
2 tsp. Tellicherry Black Pepper, grated
1 TB Rosemary, crushed
4 TB Olive Oil, for frying
Other Ingredients:
1 Head of Endive
1/4 tsp Sage
1 TB Olive Oil
2 tsp. Nutmeg
2 TB Arrowroot
2 TB Cold Water
Instructions:
1) Wash the endive. Chop coarsely. Place in a pan with some water, and boil it.
Wash and boil the endive: chop and let it simmer, in a saucepan with a little Olive Oil and Sage.
The Sausage Instructions:
2) in a DRY pan, over low heat, add in the Fennel Seed, Cloves, Cardamom, Cumin, Ginger, Rosemary and Black Pepper.
3) Roast, stirring often, until fragrant and their color changes.
4) Add in the Olive Oil and Mushrooms.
5) Fry until the Mushrooms are browned.
6) Remove from the pan and set aside.
The Mushroom Instructions:
7) Add the Mushroom Ingredients to the pan. Brown over medium-high heat.
8) When browned, add it to the Sausage.
The Filling...put it all together.
9) When the Endive is done, add it to the Sausage.
10) In a cup, mix the Arrowroot and the cold water together, until it becomes a paste.
11) Add in the nutmeg and the Paste to the Sausage mixture and mix well.
12) This is the filling for the pasta. Either stuff your homemade dough, or stuff your fave pasta. You can also just serve this on top of
Pasta.
For the Stuffed Pasta:
13) Straight down the middle, place filling about 2 inches apart (or 2 - 3 finger
widths), leaving about an inch left over at both ends.
14) Fold the other half of the dough on top. Press down lightly between the
mounds of filling until all the dough is pressed together on all sides of the filling.
It should resemble square ravioli.
15) Cut them out in squares, leaving an inch on all sides, except where the fold
was. Continue until all the dough has been filled.
16) Carefully place these on a sheet and cover. Allow to rest for half an hour.
17) Take a large pan, and fill 3/4 with water. Bring to a rapid boil.
18) Take the pasta out, and a little at a time, plop in the water. Cook for
about 4 minutes, or until done. Remove with a slotted spoon, before cooking the
next batch.
**********************************************************************************************
NSF Red Sauce:
2 Cups Carrots, finely chopped, cooked and cooled
1 Cup Beets, finely chopped, cooked and cooled
1 Cup Water
1 TB Raw Sugar
1/2 TB Sweet Basil
2 tsp. Marjoram
2 tsp. Oregano
1 tsp. Cumin
1/4 Onion, chopped finely,
2 TB Olive Oil
1 tsp. Nutmeg
1) Brown the onion in the Olive oil.
2) Add in all the spices. Mix well. Allow to brown, stirring often to keep from burning.
3) Take the water, cooked Carrots and Beets and blend them in blender, until liquified.
4) Add this to the Onion and Spice mixture.
5) Mix well. Cover and simmer
Serving Idea:
Make your own Ravioli or Agnolotti pasta and stuff them with the Vegan Agnolotti Piemontese. Then, top it with your favorite Sauce. If not
keeping this Vegan and "top 9 free", then top with your fave cheese. All Vegan cheeses may contain Potato Starch. Dr. Cow might not, but I'm not sure. They contain tree nuts. Alternatively, you can grate Yellow Zucchini and top it with that. Very good raw!
**********************************************************************************************
Pasta Dough Recipe:
Binder note: If not EF or Vegan, then using 8 Eggs is best, and 12 Eggs if making
the Agnolotti recipe and want it to be 'Authentic' Italian.
Flour Mixture:
2 Cup Tapioca Flour (Severe Seed Allergy? Substitute Starch flour you can eat.)
4 Cup Finely ground Sorghum Flour or Finely ground Buckwheat (Groats).
2 TB Raw Sugar (optional)
2 TB Water
1 TB Olive Oil
Additional Water, as needed so it forms a dough without being to sticky or to dry.
Binder Mixture: Your Choice...
Choice 1)
3 TB Flaxseed, grounded into a fine powder
3/4 Cup Cold Water
In a blender, blend for about 3 minutes until it has the consistency of an egg.
Choice 2)
6 TB Arrowroot flour
6 TB Cold Water
Whipped together until thickened.
Kneading Flour: Mix together the following.
1/2 Cup Sorghum flour
1/4 Cup Tapioca flour (or starch flour you can use.)
How to Make:
1) Sift each flour into a large mixing bowl.
2) Add in the Salt and Sugar. Mix well.
3) Form a deep well in the center of the flour in the bowl.
4) Add in the binder to the center of the flour.
5) Using a fork, combine the wet and dry ingredients a little at a time,
working your way around the circle, in a counter-clockwise motion.
6) Combine until it binds together in pieces and all the wet and dry
ingredients are worked together. Add in the Xanthan Gum, if using. Give it about
8 more good strokes.
7) Work the dough for another 5 - 8 minutes, until its well formed.
8) Take the dough and form a ball out of it.
9) Cover the bowl and let the dough rest for about an hour, in a warm place. Plastic
wrap is suggested, but we used to use wet towels.
10) Check the dough to be sure it can hold its shape okay, and isn't too sticky.
Add a little more flour at a time, if needed.
11) Add some of the Kneading Flour to your work surface.
12) Knead the dough for about 7 - 9 minutes, until it sticks together well, and
isn't falling apart.
13) Using a rolling pin, roll out the dough until its thin. How thin, depends on
the dough you are using. Egg binders can be rolled out thinner. Xanthum Gum binder
needs the dough to be worked less.
14) Shift the rectangular dough until length is nearest you.
15) If making a stuffed pasta, continue according to the instructions in the pasta recipe. Otherwise, cut the dough however you please.
Piemontese is what we would call Piedmont, one of the administrative regions of Italy, similiar to our States or Provinces. It also refers to the region of Italy, where this dish is common. Piedmont is surrounded by Alps on three sides.
Traditionally, Calf brains, Sausage and Braised Beef is used in this dish. And, it is lightly seasoned with Nutmeg, and served in a soup thats usually meat based, or topped with Butter and Sage. I decided that for you, I'd give you my Red Sauce recipe so that those of you who wanted a Tomato Sauce that was Nightshade Free, you would have it.
This Vegan version, again uses Portobello mushrooms. However, for the Sausage, you can use substitute a Vegan Sausage you like. It just won't be 'free of' what I say this recipe is free of, as most Vegan meats uses Soy. I'm using Fresh Mushrooms, chopped finely, and mixed with Spicier Sausage ingredients, to give it a nice flavour. The Sausage recipes I have found online, tend to be on the bland side, when recreated with Tofu. This version uses mushrooms instead, and is spicy.
The Mushroom Ingredients
1 Cup Portobello Mushrooms, chopped coarsely
1 Cup Button Mushrooms, chopped coarsely
2 tsp. Sage
Kosher Sea Salt, to taste
2 TB Olive Oil
The Sausage Ingredients:
1 Cup Button Mushrooms (200g about.), chopped finely
1/2 TB Fennel Seed
1 tsp. Cloves
1 tsp. Cardamom
1/2 TB Cumin
1/2 TB Ginger
2 tsp. Tellicherry Black Pepper, grated
1 TB Rosemary, crushed
4 TB Olive Oil, for frying
Other Ingredients:
1 Head of Endive
1/4 tsp Sage
1 TB Olive Oil
2 tsp. Nutmeg
2 TB Arrowroot
2 TB Cold Water
Instructions:
1) Wash the endive. Chop coarsely. Place in a pan with some water, and boil it.
Wash and boil the endive: chop and let it simmer, in a saucepan with a little Olive Oil and Sage.
The Sausage Instructions:
2) in a DRY pan, over low heat, add in the Fennel Seed, Cloves, Cardamom, Cumin, Ginger, Rosemary and Black Pepper.
3) Roast, stirring often, until fragrant and their color changes.
4) Add in the Olive Oil and Mushrooms.
5) Fry until the Mushrooms are browned.
6) Remove from the pan and set aside.
The Mushroom Instructions:
7) Add the Mushroom Ingredients to the pan. Brown over medium-high heat.
8) When browned, add it to the Sausage.
The Filling...put it all together.
9) When the Endive is done, add it to the Sausage.
10) In a cup, mix the Arrowroot and the cold water together, until it becomes a paste.
11) Add in the nutmeg and the Paste to the Sausage mixture and mix well.
12) This is the filling for the pasta. Either stuff your homemade dough, or stuff your fave pasta. You can also just serve this on top of
Pasta.
For the Stuffed Pasta:
13) Straight down the middle, place filling about 2 inches apart (or 2 - 3 finger
widths), leaving about an inch left over at both ends.
14) Fold the other half of the dough on top. Press down lightly between the
mounds of filling until all the dough is pressed together on all sides of the filling.
It should resemble square ravioli.
15) Cut them out in squares, leaving an inch on all sides, except where the fold
was. Continue until all the dough has been filled.
16) Carefully place these on a sheet and cover. Allow to rest for half an hour.
17) Take a large pan, and fill 3/4 with water. Bring to a rapid boil.
18) Take the pasta out, and a little at a time, plop in the water. Cook for
about 4 minutes, or until done. Remove with a slotted spoon, before cooking the
next batch.
**********************************************************************************************
NSF Red Sauce:
2 Cups Carrots, finely chopped, cooked and cooled
1 Cup Beets, finely chopped, cooked and cooled
1 Cup Water
1 TB Raw Sugar
1/2 TB Sweet Basil
2 tsp. Marjoram
2 tsp. Oregano
1 tsp. Cumin
1/4 Onion, chopped finely,
2 TB Olive Oil
1 tsp. Nutmeg
1) Brown the onion in the Olive oil.
2) Add in all the spices. Mix well. Allow to brown, stirring often to keep from burning.
3) Take the water, cooked Carrots and Beets and blend them in blender, until liquified.
4) Add this to the Onion and Spice mixture.
5) Mix well. Cover and simmer
Serving Idea:
Make your own Ravioli or Agnolotti pasta and stuff them with the Vegan Agnolotti Piemontese. Then, top it with your favorite Sauce. If not
keeping this Vegan and "top 9 free", then top with your fave cheese. All Vegan cheeses may contain Potato Starch. Dr. Cow might not, but I'm not sure. They contain tree nuts. Alternatively, you can grate Yellow Zucchini and top it with that. Very good raw!
**********************************************************************************************
Pasta Dough Recipe:
Binder note: If not EF or Vegan, then using 8 Eggs is best, and 12 Eggs if making
the Agnolotti recipe and want it to be 'Authentic' Italian.
Flour Mixture:
2 Cup Tapioca Flour (Severe Seed Allergy? Substitute Starch flour you can eat.)
4 Cup Finely ground Sorghum Flour or Finely ground Buckwheat (Groats).
2 TB Raw Sugar (optional)
2 TB Water
1 TB Olive Oil
Additional Water, as needed so it forms a dough without being to sticky or to dry.
Binder Mixture: Your Choice...
Choice 1)
3 TB Flaxseed, grounded into a fine powder
3/4 Cup Cold Water
In a blender, blend for about 3 minutes until it has the consistency of an egg.
Choice 2)
6 TB Arrowroot flour
6 TB Cold Water
Whipped together until thickened.
Kneading Flour: Mix together the following.
1/2 Cup Sorghum flour
1/4 Cup Tapioca flour (or starch flour you can use.)
How to Make:
1) Sift each flour into a large mixing bowl.
2) Add in the Salt and Sugar. Mix well.
3) Form a deep well in the center of the flour in the bowl.
4) Add in the binder to the center of the flour.
5) Using a fork, combine the wet and dry ingredients a little at a time,
working your way around the circle, in a counter-clockwise motion.
6) Combine until it binds together in pieces and all the wet and dry
ingredients are worked together. Add in the Xanthan Gum, if using. Give it about
8 more good strokes.
7) Work the dough for another 5 - 8 minutes, until its well formed.
8) Take the dough and form a ball out of it.
9) Cover the bowl and let the dough rest for about an hour, in a warm place. Plastic
wrap is suggested, but we used to use wet towels.
10) Check the dough to be sure it can hold its shape okay, and isn't too sticky.
Add a little more flour at a time, if needed.
11) Add some of the Kneading Flour to your work surface.
12) Knead the dough for about 7 - 9 minutes, until it sticks together well, and
isn't falling apart.
13) Using a rolling pin, roll out the dough until its thin. How thin, depends on
the dough you are using. Egg binders can be rolled out thinner. Xanthum Gum binder
needs the dough to be worked less.
14) Shift the rectangular dough until length is nearest you.
15) If making a stuffed pasta, continue according to the instructions in the pasta recipe. Otherwise, cut the dough however you please.