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Nov 9, 2016 12:35 PM

Recipe: Homemade Weed Agnolotti With Pancetta, Parmigiano, and White Truffles

Today’s dish is hard to overestimate. It tastes perfect and leaves you completely satisfied!

We are glad to share with you a recipe for the homemade marijuana-infused agnolotti with pancetta, Parmigiano, and white truffles that will certainly become your favorite dinner option!

Tips Before You Start

The recipe for today’s marijuana-infused agnolotti is rather easy. It will take you only 45 minutes to make this delicious and sophisticated dish.

You will need to buy some high-quality marijuana-infused butter and extra-virgin olive oil in any nearby dispensary to make this dish potent. Here is a very easy recipe for cannabis-infused butter to follow.

Today’s marijuana-infused agnolotti with pancetta, Parmigiano, and white truffles is an 8-servings dish.

To make this recipe easier for you to follow, we have divided it into three parts (Basic pasta dough, filling, and agnolotti). Each of them has its own list of ingredients, so be attentive before making up a shopping list.
Are you ready to start? Let us see what we need.

Equipment Needed

Pot

Large wooden cutting board

Plastic wrap

Rolling pin

Grinder

Large heavy-bottomed skillet

Large mixing bowl

Pasta machine

Pastry bag fitted with a medium-small tip (optional)

Baking sheets

Large pot

Saucepan (14- to 16-inch)

Slotted spoon

8 pasta bowls

Grater

Ingredients

Basic pasta dough:

3 and ½ - 4 cups flour

4 eggs (extra-large)

½ teaspoon extra-virgin cannabis-infused olive oil

Filling:

½ pound lamb’s tongue/calf’s tongue/beef/turkey breast

2 tablespoons extra-virgin olive oil (regular)

¼ pound pancetta

2 whole scallions

1 egg

¼ cup Parmigiano-Reggiano

Salt (to taste)

Pepper (to taste)

Agnolotti:

24 cups water

2 tablespoons salt

2 sticks unsalted cannabis-infused butter

Parmigiano-Reggiano (for grating)

Shaved white truffles (optional)

Instructions

  1. Pour water into a pot.
  2. Place the pot on the stove and turn on medium heat.
  3. Bring the water to a boil.
  4. Put raw lab’s or calf’s tongue into the simmering water and cover the pot with a lid.
  5. Simmer the tongue for 60 minutes. A tip here: If you are using beef, simply braise it in advance.
  6. Meanwhile, make pasta dough. Make a mound of flour in the center of a large wooden cutting board.
  7. Make a well in the middle of the flour.
  8. Put eggs into the well.
  9. Add cannabis-infused olive oil.
  10. Use a fork to beat together the eggs and the cannabis-infused olive oil.
  11. Then, begin to incorporate the flour, starting with the inner rim of the well.
  12. As the well is expanding, continue pushing the flour up from the base of the mound to preserve the well shape. A tip here: When you incorporate half of the flour, the pasta dough will start coming together.
  13. Use your hands to knead the dough.
  14. Once the dough turns into an integral mass, remove it from the board.
  15. Then, scrape up and discard any leftover bits.
  16. Flour the board again and put the dough on it.
  17. Continue kneading for 6 more minutes.
  18. Once you get the dough to be elastic and a little sticky, it is ready.
  19. Wrap the dough in plastic and allow it to rest for 30 minutes at room temperature.
  20. Then, roll or shape the dough as you wish.
  21. Grind the cooked lab’s or calf’s tongue or the braised beef.
  22. Put it into a large heavy-bottomed skillet.
  23. Add olive oil.
  24. Grind or finely chop pancetta and put it into the skillet as well.
  25. Place the skillet on the stove and turn on medium heat.
  26. Cook the mixture for about 10 minutes until it begins to brown.
  27. Meanwhile, finely chop scallions.
  28. Once the mixture in the skillet turns brown, add chopped scallions.
  29. When pancetta is cooked through and the meat is browned, remove the skillet from the stove.
  30. Transfer the meat and scallions mixture to a large mixing bowl.
  31. Let it cool down to room temperature.
  32. Then, add egg and ¼ cup of Parmigiano-Reggiano.
  33. Season the mixture with salt and pepper to taste.
  34. Use a pasta machine to roll out the pasta dough to the thinnest setting.
  35. Cut the pasta sheets into 3-inch squares.
  36. Use a pastry bag fitted with a medium-small tip or a tablespoon to put a tablespoon of the filling into the center of each square.
  37. Bring the four corners of each square together over the filling to form a pyramid.
  38. Use your fingers to press the edges together tightly.
  39. Place the pyramids on the baking sheets.
  40. Put the baking sheets into the refrigerator or freezer until you are ready to cook. A tip here: The pasta can be frozen for up to 1 week.
  41. Pour water into a large pot.
  42. Place the pot on the stove and bring the water to a boil.
  43. Add salt.
  44. Drop the pyramids into the boiling water and cook for about 3 minutes until tender yet al dente.
  45. Meanwhile, place a saucepan on the stove and turn on medium heat.
  46. Put cannabis-infused butter into the preheated saucepan. Once it starts to foam, reduce heat to low.
  47. Continue simmering.
  48. Use a slotted spoon to remove the pyramids from the boiling water.
  49. Transfer them right to the saucepan with the cannabis-infused butter.
  50. Toss very gently for 1 minute.
  51. Meanwhile, warm up 8 pasta bowls.
  52. Once the pasta is ready, immediately divide it among 8 warmed bowls.
  53. Grate some Parmigiano-Reggiano over the top of each serving.
  54. Garnish each serving with shaved white truffles if you want.
  55. Serve.

Great! Now your sophisticated marijuana-infused agnolotti with pancetta, Parmigiano, and white truffles is ready. We hope you liked our recipe.

Do not forget that this delicious dish is weed-infused and very potent. That is why you should consume it responsibly and not eat too much at once. It is better to avoid getting behind the wheel after enjoying this marijuana-infused agnolotti for the reasons of safety. Remember to keep it away from children and pets.

Have a nice and steady high!

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