Adam Bateman’s agnolotti

SERVES: 8 TAKES: 45 - 60 MINS

INGREDIENTS

50g unsalted butter

50g plain white flour

400ml whole milk

600g La Tomme de Verbier cheese (or

Reblochon)

50g raclette pinch of cayenne pepper

8 fresh lasagne sheets (around 25cm x 10cm) 80g sliced cured Valais ham (or Parma ham) bitter salad leaves (such as frisee or mustard

cress), to serve

FOR THE VINAIGRETTE

200ml petite arvine wine (or any unoaked

chardonnay)

300ml olive oil

30g chanterelle mushrooms, wiped clean

and roughly chopped

20g fresh truffle, finely grated (or 1 tsp

truffle oil)

3 tbsp chopped chives

1 tsp white caster sugar pinch Bex Alpine salt (or other rock salt)

METHOD

Put the butter in a large saucepan and place over a low heat. Once it’s melted, add the flour and cook, stirring, for 1-2 mins to create a smooth roux.

Add the milk a bit at a time, stirring constantly using a balloon whisk and making sure the milk is absorbed and the sauce smooth before adding more. Once it’s all added, keep stirring as the sauce comes to a gentle boil.

Add the two cheeses and continue to stir as they melt into the sauce. Keep mixing for 2-3 mins, until smooth.

Season with salt and cayenne pepper, then remove from the heat and set aside to cool. When the sauce is at room temperature, transfer to a piping bag.

Next make the agnolotti. Place a lasagne sheet on a lightly floured work surface. Pipe the cheese sauce in a ¾cmwide line lengthways along the middle of the sheet. Fold the dough over as you would a sausage roll, and use your thumb to press the edges together. You will have a long tube of filled pasta.

Working along the tube, pinch between your finger and thumb every 1.5cm to create little pillows. Using a pasta wheel or a sharp knife, trim along the length of the tube to leave a 1cm edge. Gently holding the pillows in place, cut between each with a quick action.

Repeat with all the pasta sheets, then set the agnolotti aside.

Place the ham in a dry saucepan over a high heat, until the ham is lightly coloured and the fat has released. Keep the pan on the heat and transfer the ham to kitchen paper to drain.

Reduce the heat to low-medium, add the wine to the pan and simmer until it’s reduced by half. Add the remaining vinaigrette ingredients and cook for 2 mins to pickle the mushrooms. Remove from the heat and set aside.

Place a large pan of salted water over a medium-high heat and bring to the boil. Lower the agnolotti in the water and cook for 2½ mins. Transfer the agnolotti from the water to the vinaigrette pan with the ham and a splash of the pasta water. Toss gently to combine.

Divide between eight bowls, spooning over the vinaigrette. Serve with bitter salad leaves on the side.