Cook the Book: Pork Agnolotti with Tomato Marmellata and Crisp Pancetta

Cook the Book: Pork Agnolotti with Tomato Marmellata and Crisp Pancetta
28 Ingredients
  • For the pasta dough: 6 cups semolina flour
  • 20 egg yolks
  • Semolina, for dusting
  • For the vegetable stock: 16 to 20 cups water
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 1 fennel bulb
  • For the filling: 3/8 cup extra-virgin olive oil
  • One 10 to 11 pound pork shoulder, cut into 1-inch chunks
  • 5 white onions, sliced thickly
  • A little less than one 6 ounce can of tomato paste
  • 2 tablespoon kosher salt, or more to taste
  • 12 black peppercorns
  • 4 bay leaves
  • 3 cups white wine
  • 3 cups vegetable stock
  • For the Tomato Marmellata: 3/8 cup extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 6 to 7 San Marzano canned tomatoes, strained
  • 1 tablespoon salt
  • Leaves from one large bunch fresh thyme
  • For the pancetta: 5 to 6 ounces thinly sliced pancetta
  • 2 eggs, beaten with 3 teaspoons water
  • Butter
  • Thyme leaves
  • Olive oil
  • Cracked black pepper
Nutrition
1255
63% daily value
10 servings
                                       
                                           
     

Fat

144% 94

Saturated

164% 33

Trans

- 0

Monounsaturated

- 43

Polyunsaturated

- 10

Carbs

7% 20

Carbs (net)

- 14

Fiber

23% 6

Sugars

- 8

Sugars, added

- 0

Protein

139% 70

Cholesterol

201% 603

Sodium

85% 2047

Calcium

21% 215

Magnesium

27% 115

Potassium

36% 1680

Iron

42% 8

Zinc

100% 11

Phosphorus

122% 855

Vitamin A

34% 310

Vitamin C

41% 37

Thiamin (B1)

274% 3

Riboflavin (B2)

100% 1

Niacin (B3)

93% 15

Vitamin B6

126% 2

Folate equivalent (total)

25% 99

Folate (food)

- 99

Folic acid

- 0

Vitamin B12

136% 3

Vitamin D

52% 8

Vitamin E

28% 4

Vitamin K

28% 34
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