DriesVanNoten

Satisfied and happy.

It is not the title of the new song by Carmen Consoli, but my mood today. The Samsung Luxury Avenue has officially ended. It was one of those things that you would like to happen more than just once in your life. A well-structured project, organized by capable people, something that should never be taken for granted. Last night at the Samsung Premium House was like being at home. The entire group of bloggers involved in the project and I had a mission: preparing the house before the arrival of our guests. I said “our” because it was exactly like that: “our” friends (the ones that everyone considers his/hers) have also become ambassadors for Samsung Luxury Avenue.  Whenever a “luxury friend” rang the doorbell, the song “Add a place at your table: one more friend is coming” started to play. I am sure I have sung this song even in my sleep, and I think it will become my official soundtrack for all my dinners, because it really brought a lot of luck. It was a perfect evening, made of joy, music, beautiful smiles, uncorked bottles and finger food prepared by Chiara Maci, Alice and I.  In the background of all this there was the great air conditioner designed by Samsung, which brought a bit of freshness to an atmosphere overheated by tequila. Boom!

 

Recipe. FOR 4 PEOPLE

For the dough. 5 eggs + 500g (1 lb 2 oz) flour type 00 + 1 packet of squid ink + salt + 1 beaten egg.

*For the filling. 350g (12.oz) fillet of cod fish + 1 potato + 1 leek + 1 egg + parsley + 4 tablespoons of extra-virgin olive oil + salt + pepper.

**For the Grana cheese fondue. 125ml (4 fl oz) cooking cream + 100g (3.5 oz) grated Grana cheese + 30g (1 oz) butter.

For the dough. Place the flour on a surface, add the eggs and salt. Dissolve the squid ink in the eggs and knead vigorously until you get a firm and smooth dough. Wrap it in plastic wrap and let rest for 1 hour in the refrigerator. After this time, flour the working surface, cut the dough into small slices and start to roll them out with a rolling pin to form sheets with a thickness of about 5mm/ 0.2 in. Beat an egg, and with the help of a brush, spread it on the dough (which will be easier to knead and will not open during cooking). Using a teaspoon, make small balls with the filling* and place them on the dough at a distance of about 4cm/1.5 in apart. Cut the dough with a knife and form squares (with the small ball of filling in the center). Fold them in a triangle and bring the two ends of the base together. Put the agnolotti obtained on a lightly floured surface and continue like this until you finish the dough. Cook them in plenty of boiling salted water, drain it al dente and serve together with the Grana cheese fondue**.

*For the filling. Boil the potato for 30-35 minutes. Meanwhile, wash and dry the parsley, clean the leek (removing its roots and green part), and mince it. Chop the cod fillets and cook for 2 minutes in a pan with 4 tablespoons of olive oil and the minced leek. Season with salt, pepper and place everything into a blender. Then place the mixture into a bowl and add the potato, after mashing it with a potato masher. Add it to the mixture of fish, together with an egg, the chopped parsley, salt and pepper.

**For the fondue. Mix all ingredients in a saucepan, cook over low heat for a few minutes and you are done!

AgnolottiAlNero

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