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“Saffron Garlic Chicken - Agnolotti del Plin” Livestream with Chef Joe Sasto

Livestream San Francisco, CA

$20.00

californian, italian
Livestream
Replay Available
A not so traditional interpretation of a traditional Italian dish. I’ve done a past lesson on a classic agnolotti filling. How to properly roast and braise the various cuts of meat that make up this classic Piedmontese pasta - however this time, I wanted to do something a little different. Pulling on flavors from Abruzzo and Milan, this recipe is not only versatile as a pasta filling, but can be repurposed with a variety of proteins and vegetables. Saffron Yogurt & Garlic Chicken | Plumped Golden Raisins | Toasted Hazelnuts (Vegetarian option available upon request) Agnolotti is one of the most recognizable of the classic pasta shapes, and yet probably one of the most misunderstood. Many things can go wrong when tackling this tricky shape, take a step back and learn the fundamentals to this iconic shape and filling hailing from the Piedmont region of Italy. This class will go over everything you need to know about making a perfect egg-yolk pasta dough, learning the fundamentals and techniques to marinating and roasting meat for pasta filling, the secrets to shaping and creating the classic agnolotti “pinch”, and the basics of finishing the dish full circle, utilizing a pan sauce made from the chicken jus. KEEP IN MIND THE LIVESTREAM WILL BE RECORDED AND CAN BE VIEWED AT ANYTIME AFTER THE LESSON (Perfect, for if you are unable to make it at the scheduled time) (Class will include recipe slide & shopping and equipment list for reference - Be sure to check your spam folder)

Menu detail

Agnolotti
Del Plin or Dal Plin? The name comes from the regional dialect for “of the pinch” or “from the punch,” which is how you make the pasta. To form each agnolotto (singular for agnolotti), you pinch two sheets of pasta together to create the small pouches. Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. There are just as many variations of agnolotti filling as there are nonnas in Italy - however, Chef Joe firmly believes that understanding a technique, rather than a specific recipe will give you the skills and confidence to make a delicious and succulent pasta filling with whatever meat or vegetables you happen to have available. The secrets are all in the technique. Chef Joe will share his expertise to forming and shaping the perfect agnolotti.
Egg-Yolk Pasta Dough
It can be argued that it is the dough that makes or breaks the pasta. One of the secrets to shaping agnolotti is having the perfect dough. Chef Joe has a different dough recipe for every occasion, here he will demonstrate and share his favorite recipe for agnolotti dough, and what makes it special. *We will be using a pasta sheeter for the lesson. You can use a rolling pin, however Chef will not be demonstrating this particular technique.

Add-ons

Donation / Gratuity
$5.00
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$7.00
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$10.00
Donation / Gratuity
$20.00
Donation / Gratuity
$40.00
Donation / Gratuity
$50.00
Donation / Gratuity
$100.00