Wild about garlic: Pork Belly Agnolotti with Wild Garlic Pesto

Directions

• Wild Garlic Pesto
• Pick wild garlic leaves from any woody stems (small stems are okay)
• Toast pine nuts in the oven for four minutes at 180C
• Combine all ingredients in blender and blend until mostly smooth with some texture remaining
• Any leftover pesto can be frozen
• Pork Belly Agnolotti
• First, make pasta dough.
• Pasta dough
• Make a well in the centre of the flour and add the egg yolks
• Slowly whisk with a fork until too thick to mix
• Knead by hand until a smooth dough forms
• Rest in the fridge wrapped in cling film until ready for use
• Filling
• Blend together the chicken breast and egg yolks until smooth and then slowly add the cream to form a chicken mousse. Set aside
• Finely chop the shallots and combine with the white wine vinegar in a pan, reduce until dry. Set aside
• Dice the pork belly to desired size and combine with the chicken mousse, herbs and shallot reduction
• To Assemble the Pork Agnolotti
• Roll the pasta dough thinly with a rolling pin to make a long narrow strip
• Pipe the Agnolotti filling in 1cm wide strips in the centre
• Wet one side of the pasta and fold over the filling to make a tight tube of filling encased in pasta
• Cut the long with a wavy edged pasta wheel or knife along the strip
• Pinch into the desired size agnolotti and cut against the pinch in the dough with the wavy edged pasta wheel or a knife to form small parcels
• Bring a pan of salted water to the boil and simmer the Agnolotti for three minutes.
• Serve with the wild garlic pesto