Chef Stephen Naylor from Tom Sellers London restaurant Story Cellar creates a pasta dish from the menu of sweet onion Agnolotti with girolles and burnt lemon. Watch as Stephen shows us how to make the pasta, the filling and the sauce for the this wonderfully simple, yet hugley tasty pasta recipe.
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[Laughter] my name is Steven nay the head chef of story seller in Cen Garden the dish we’re cooking today is onion anti with Burnt Lemon sauce and JS so this dish is served on our alart which is available at lunch and dinner it’s a beautiful pasta that’s spray as a small plate or
As main to make the onion fast we slice Italian white onions and we sweat that down over a very low heat with butter salt and Sugar we’re trying to cook it with no color until the onions have collapsed on themselves and the water comes off and then we have put some double cream into the pan a little bit of lemon juice bring it to the boil and then when the onions are fully cooked out we blend it
We weigh the F and we take 15% semolina and then we put it back into a pan and cook out the semolina after it’s cooled you put into piping bags ready to make your annual ot to make the pasta dough we’re going to take some z00 flour onto a large
Chopping board spread it out with a little well in the middle put the rich egg yolks with a little bit of English raped oil Touch of water and then slowly fold in the flour into the egg oats starting from around the outside through to the middle and slowly go around with
A fork incorporating the eggs into the flour until we have one dough and then we’re going to need the pter for 10 to 15 minutes just to build up that elasticity and the proteins in flow and then we’re going to rest the D for about
Half an hour we’re going to roll it out for a pass machine until we have long thing sheets spread the onion fast in the middle then we roll over the pasta over the the F and then with our fingers we kind of make little pillow shapes with the F get
Our anulo cutter go down the sides trim them up so we end up with nice beautiful pillars For the sauce we make a roasted vegetable stock and then we mulfy that with butter a little bit of burnt lemon juice roasted garlic salt so we take a chaon a large pan of boiling water we’re going to blanch our pasta for 3 minutes and then we’re going
To fold that pasta through our sauce after it’s Plch to Plate the anuli we put the anuli facing up around the outside of the bowl nicely separated from each other we put the draws spread out throughout the dish and then cover with the sauce and finish with English rap oil and top so we have the onion anul with the
Burnt lemon sauce and J