Chef Michael Holler’s rich pasta dish is currently being served at Indaco. This Charleston favorite pasta dish will only be served for a limited time and has been selling out on most nights so make sure to grab a plate before it’s all gone. But don’t stress about missing out, we have the recipe for you below!
Ingredients
Pasta Filling:
Smoked Mozzarella, grated
Ricotta
Chives, finely chopped
salt to taste
For the Dish:
3oz Braised Pork Shoulder
2oz San Marzano tomato purée
2oz Pork Stock
2 tablespoons Butter, cold
1/4 cup Pecorino Romano, grated
2 teaspoons Sherry Vinegar
2 teaspoons Lemon Juice
Pinch of Aleppo pepper
Salt to taste
To Finish:
Toasted Hazelnuts, chopped
Green Onions, sliced
Pecorino Romano, grated
Instructions
Place finished agnolotti into a pot of boiling salted water. Any cheese-stuffed pasta will work.
While pasta is cooking, combine tomato purée, pork stock, braised pork shoulder, and butter in a non-stick sauté pan and cook over medium heat until heated.
When agnolotti start to float, allow them to cook for an additional minute before pulling them out. Add pasta to the sauté pan and mix all ingredients together.
Add salt, Aleppo pepper and pecorino romano cheese, and allow the sauce to thicken.
Plate the agnolotti and sauce, and top with grated pecorino cheese, toasted hazelnuts, and sliced green onions.
Enjoy!