The owners of Campione Roman Kitchen—Joshua Adams, Jeffrey Galli, and Anthony Sferra—are inspired by the Italian tradition of honoring the ingredient. They utilize quality agricultural ingredients from our community to produce simple, surprising foods cooked from scratch. Enjoy this agnolotti pasta fresh with friends, or prepare and freeze the extra on a small sheet pan to cook later. (If frozen, the cook time will be 3–4 minutes.)
SERVES 10–12
For the romesco:
1 pound carrots
2 medium shallots, sliced
3 garlic cloves, minced
⅛ teaspoon crushed red pepper flakes
½ cup toasted walnuts
¼ cup white wine
¼ cup sherry vinegar
2 cups carrot juice
1 teaspoon fresh rosemary, minced
Zest and juice from 1 lemon
½ cup extra-virgin olive oil
½ teaspoon salt
Preheat oven to 350°F. Peel carrots and cut into 2-inch pieces. Lightly oil and roast until tender (25–30 minutes).
Heat a medium sauté pan, then add olive oil, shallots, and minced garlic. Add crushed red pepper, roasted carrots, and walnuts and sauté on medium heat for 2–3 minutes. Deglaze with white wine and sherry vinegar. Reduce for about 5 minutes, then add carrot juice and simmer for about 10 minutes.
Remove from heat, add fresh rosemary, lemon zest, and lemon juice, then allow to cool. Once completely cooled, purée in food processor while slowly adding olive oil to emulsify. Add salt and taste for seasoning and consistency.
The romesco can be made ahead and refrigerated, but remember to warm before serving.
For the agnolotti filling:
2 medium sweet potatoes
2 cups full-fat ricotta cheese
½ cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon cayenne
1 tablespoon honey
Bring a large pot of salted water to boil. Peel sweet potatoes and cut into large pieces. Add cut sweet potatoes to boiling water and simmer for 20 minutes, or until tender. Strain and let cool completely.
In a food processor, add sweet potato and remaining ingredients. Pulse until smooth. Taste and adjust for seasoning. Refrigerate until ready to use.
For the agnolotti:
3 medium red beets
2 cups water, plus 1 teaspoon (as needed)
2 teaspoons kosher salt
4 cups 0-0 flour
12 egg yolks
2 tablespoons extra-virgin olive oil
Preheat oven to 300°F. Place beets in a roasting pan with 2 cups water and cover with aluminum foil. Roast beets for 2 hours, or until tender. Reserve cooking liquid when done.
While beets are still warm, remove the skins by rubbing with a clean towel or paper towel (beets will stain, so consider wearing gloves). Let cool, then purée beets in a blender with 1 cup of the roasting liquid until smooth (add more liquid if necessary).
In a stand mixer using the dough hook attachment, blend the salt with the 0-0 flour then make a small well in the flour. Weigh out 120 grams of the beet purée and whisk into egg yolks and olive oil. Slowly pour beet and egg mixture into the flour well. Mix on low until dough comes together in a mass, about 2 minutes. If the dough isn’t coming together, add water, 1 teaspoon at a time.
Turn dough onto a floured surface and knead until smooth, about 5 minutes. Add extra flour if necessary to prevent sticking. The dough is ready when it is bouncy and elastic. Shape dough into a disk and wrap tightly with plastic wrap. Let sit at room temperature for 30 minutes.
While dough is resting, fill a pastry bag with a ½-inch round plain tip with sweet potato ricotta filling.
Divide dough into 4 equal parts, working with 1 piece at a time while keeping the others wrapped to prevent drying out. On a lightly semolina-floured surface, flatten dough into a rectangular shape and lightly dust both sides with semolina. Pass dough through the widest setting of a pasta roller, or KitchenAid pasta attachment. Dust again and pass through the nextnarrower setting of the pasta roller. Fold in half and slice off any rounded bits to make straight edges on all sides (the goal is to make an evenly wide sheet of dough). Pass through the same setting one more time, then continue to pass the dough through the next three settings, dusting with semolina each time.
Place pasta sheet on a well-floured work surface with a small dish of water nearby. Cut pasta sheet in half lengthwise to make two long strips, about 2 inches wide. Pipe the ricotta filling along the bottom half of each pasta sheet. Roll the dough over the filling to form a long tube.
Using your finger, pinch the tube together every 2 inches, to form a row of small pillows, making sure to get as much air out as possible. Using a pastry wheel, cut in between each section to get your individual agnolotti.
Repeat with remaining dough.
The agnolotti can be cooked right away by bringing a large pot of salted water to boil. Lower to a simmer and carefully drop the pasta in, stirring gently so that they don’t stick to each other.
Cook 2 minutes, until al dente. Remove from water and toss in olive oil. Serve agnolotti over warm carrot romesco, garnished with Pecorino and fresh sage.
WINE PAIRING
Breezy, balanced, and oh-so-drinkable Vietti Arneis would pair beautifully with the beets, carrots, and walnuts in this stunning dish. —Ashley Tripp, assistant manager and wine buyer for Joe’s Parkway Market on College Street in Bozeman
