Secrets in the Cellar, page 10
part #2 of North End Mystery Series
Shaken after their traumatizing night at sea, Lucy and Ally vow to uncover the pirates and solve the murder, doubling down in their efforts as a new friend is accused of being involved. As work on Corno continues, Lucy finds herself distracted by the odd actions of her new boyfriend, Officer Charlie Fitz. Even after her precious cat, Moose, goes missing, Lucy is dedicated to the case. Will she and Ally be able to uncover the mastermind behind the daring heist?
Ally and Lucy’s Sweet Pea & Goat Cheese Stuffed Agnolotti
The perfect way to celebrate spring’s arrival! Ally’s recipe creates a bright, creamy filling with just a hint of spice. Stuffed into fresh pasta pouches, this meal is perfect for a cool spring evening. Pair with a light white wine for the perfect meal. Serves 4.
FOR THE PASTA:
- 4 large eggs
- 1 large egg yolk (using just the yolk makes for a richer pasta)
- 2 ½ cups 00 flour (00 flour - dopio zero, in Italian - is a more refined grind of flour. It yields a softer, smoother dough that is easier to work with. If you can’t find it, AP flour will work nearly as well)
- 1 tsp kosher salt
Create a “well” of flour on your clean countertop by forming the flour into a pile and gently using your fingers to create an opening in the center.
Add the eggs and salt to the well, using a fork to whisk. The eggs will pull flour away from the sides as they combine. When the center mixture is too stiff to whisk, use your hands to knead the rest of the flour into the dough.
Continue kneading until the dough is smooth and elastic, around 5 minutes.
Wrap the dough in plastic wrap and let it rest at room temperature while you make the filling.
FOR THE FILLING:
- ½ lb mild goat cheese
- 2 cups fresh peas, steamed
- ½ cup grated Pecorino Romano
- 1 cup mascarpone cheese
- 1 oz fresh sage leaves, chopped fine
- 1 tsp red pepper flakes
- 2 tsp salt
- 1 egg
In a large bowl, combine all ingredients except for the egg. Stir using a wooden spoon or rubber spatula. Some of the peas will burst, turning the filling a pale green, but you want some to remain whole. Do not over mix.
Taste the mixture and adjust seasoning if needed. Once you are happy with the flavor, stir in the egg. Mix just enough to combine.
Stuff the agnolotti (see Technique, below) and cook in boiling, salted water. They should take 3–4 minutes to cook. Ally recommends topping with a sauce made from butter allowed to melt and brown on the stove for a few minutes over low heat. For extra flavor, add a few sprigs of tarragon to the butter while it browns.
TECHNIQUE: Agnolotti
Agnolotti are a stuffed pasta, similar to ravioli, but with an easier technique that forms a pillow shape. To make them, start by rolling out your pasta dough to approximately 1/16th of an inch thick, working with ¼ of the dough ball at a time. Keep the rest wrapped up so it remains moist and easy to work with. A good test is to hold a sheet of rolled-out dough up to the light—if you can see shadows behind it, it’s thin enough. Form your dough into rectangles about 4 inches wide, and as long as you have room for.
With the long side of the dough rectangle facing you, spoon the filling onto the dough a little less than a tablespoon at a time. Space the little mounds out, about two inches apart, all the way down the long side of the dough. They should be positioned about 1 inch from the edge of the dough closest to you. Using a pastry brush, or your finger, to brush water around the filling. This will allow the pasta to create a better seal.
Fold the long edge of the pasta over the filling, forming a triangle shape over the filling. Roll the triangle forward one more time, sealing the filling inside and leaving unfilled pasta extending past the seal. Use your fingers to seal the spots between the agnolotti by pressing down firmly. Now cut them apart, using either a knife or pastry cutter, if you have one. Trim off any excess pasta from the sealed edges, leaving about ½ inch of unfilled pasta extending past the seals.
Now, enjoy! You can cook the agnolotti right away or freeze them to enjoy later. Serve with your choice of sauce, although they are traditionally served with light sauces so as to let the flavor of the filling shine.
ABOUT THE AUTHOR
Priscilla Baker lives in Boston, Massachusetts, with her partner and two cats. She works full-time in the restaurant industry and has finally found an outlet for all of her crazy stories—writing! She released her debut novel, Murder at St. Mark’s, in the spring of 2020. When she’s not writing, Priscilla enjoys reading, knitting and traveling.
Priscilla writes cozy mystery novels, combining her love of food and writing into one. Her North End Mysteries series focuses on Lucy Moretti, a young woman who has taken over her family’s long-running Italian restaurant. The books take place in Boston’s historic North End neighborhood, known for delicious food, Italian heritage and a dark past.
Visit Priscilla online at www.priscillabakerauthor.com.
Priscilla Baker, Secrets in the Cellar
