Recipes and pictures by Shirley Garner and Mathieu Zouhairi

Serves 2

Bake at 350°F
Carry colossal pot of salted water to a boil


  1. Mix the flour and the salt in a bowl, and switch the aggregate to a piece surface. Produce a well in the heart. Crack the eggs into the well, and add the olive oil. Knead till the dough is tender. Produce the dough staunch into a ball, masks in plastic wrap, and efficiency apart to rest at room temperature for 1 hour.
  2. Roughly slice the walnuts, and arrange them on a baking sheet in an even layer. Bake at 350°F for 6 minutes.
  3. Mix the gorgonzola and Parmesan collectively in a mixing bowl, and season with pepper.
  4. Roll out the dough very thin (about 1/32 scuttle). Divide into two objects.
  5. Predicament exiguous balls of filling on one among the two pasta sheets, spacing them out about ¼ scuttle apart. Duvet with the assorted dough half of, and lower the anolini with a cookie cutter or anolini cutter.
  6. Carry a colossal pot of salted water to a boil. Cook the anolini in batches for 1 minute. Drain.
  7. In a exiguous pan, warmth the butter over low warmth till foamy. As soon because it stops foaming and takes on a golden color, put off from the warmth. Add the anolini and toss well in the browned butter, then sprinkle with the toasted walnuts, and support.

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© The Social Food by Shirley Garrier and Mathieu Zouhairi, Rizzoli Original York, 2022. Photos © Shirley Garrier and Mathieu Zouhairi

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