2 cup flour plus flour for
1 dusting
1/2 tsp salt
1/2 tsp white pepper
1 stick unsalted butter, cut
1 into pieces
4 eggs
1 egg beaten w/ a pinch of
1 salt for egg wash
1 semolina for sprinkling
1 (see part 2 for more)
A Recipe for
Agnolotti Bandiera Part 1
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This Recipe for Agnolotti Bandiera Part 1 is one of thousands in the Recipes-to-go Ethnic Cookbook.
Food Tip |
If you enjoy this Agnolotti Bandiera Part 1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
This is a recipe for Agnolotti Bandiera Part 1 from the recipe cookbook of Recipes-to-go (Ethnic)
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
SOURCE: IL TULIPANO, 11052 BISCAYNE BLVD, MIAMI. WINE: GRECO DI TUFO.
1. Prepare the pasta. Place dry ingredients and butter in food
processor fitted with a pastry blade and run machine for 1 minute, or
until butter is cut up and mixture feels sandy. Add eggs and run
machine in quick spurts for 2 minutes, or until dough forms a compact
ball. 2. Cut dough into 4-5 small pieces. Lightly flour each and
roll it through pasta machine (set rollers at widest gap). When dough
is smooth, reduce gap between rollers and roll the dough again.
Continue in this fashion until rollers are at their narrowest
setting. As dough sheets come out, dust them lightly with flour and
spread them out on the table. 3. Prepare filling. Steam spinach for
30 seconds or until tender, rinse it under cold water, and squeeze it
tightly to extract all the water. Place the spinach and remaining
ingredients for filling in food processor and grind until smooth.
(See part 2 for more)
Serves: 6
Agnolotti Bandiera Part 1 Recipe brought to you by Recipes To-Go