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Foodbuzz sent me some Buitoni Wild Mushroom Agnolotti and I’ll be honest, I have no idea what Agnolotti means. It looks like a half moon shaped ravioli to me. Does that change my excitement level??? NOPE! The Agnolotti is amazing and this sauce works so well with this. It’s a match made in heaven without having to pay for a monthly membership fee.
Ingredients:
Sauce
2 tbsp. roasted chardonnay grape seed oil
2 tbsp. diced onions
12 garlic cloves, minced
1/2 carrot, shredded
1/2 aji mirasol pepper, ground
1 1/2 tsp. dried tarragon, ground
1 tsp. Italian Sea Salt
1/2 teaspoon Turkish Oregano
2 Turkish Bay Leaves
1 tomato, diced
4 sprigs of fresh thyme
4 fresh basil leaves
Heat up the oil then saute the onions, garlic, and carrot. Once the onion is clear add the rest of the ingredients. Then simmer, covered for 45 minutes. Remove from heat then strain. Pour juice over Agnolotti
Pasta:
1 package Buitoni Wild Mushroom Agnolotti
Cook with 2 quarts of water and add 1 tbsp. grape seed oil then add a pinch of salt and use a soft boil to cook for 4-5 minutes. Serve
The meat in the middle of the plate is thinly sliced Iberico Ham.
Enjoy,
eric (mr. pasta, thanks for the name Greg)
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Nice. I’ve seen so many ways in how the make this one pasta taste really good and your fits right in. I’d love to try some of that agnolotti.
That does indeed look like ravioli. So, how come you didn’t make those yourself? You couldn’t help yourself picking the box off the shelf because they did a fantastic job marketing this item?
I have done that a time of two.
I can make pasta myself but this is a promo from Buitoni. It’s one of those perks from being a Featured Publisher for Foodbuzz. Buitoni has a new product and they’re trying to get it in the hands of crazy ass people like myself to make different recipes. You can’t buy that pasta on the shelves yet so consider this a sneak preview. It’s pretty good!
Eric
Thanks!
I have not seen that pasta here. That’s the trouble living in the midwest. Somebody send me some. However, I WILL make that sauce either today or tomorrow, it sounds wonderful.
It’s coming out soon!!!
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This looks like a serious contender. Congratulations GREG
I came back to this to re-read it. I think this may be your most elegant recipe to date…GREG
Wow! This is awesome – I love all the herbs and it’s beautifully plated.
I think you’re right. The sauce worked out beautifully. Thanks again Greg.
Eric