From: Chef Alexander Alioto, Nostra Spaghetteria and Bar Mia, San Francisco. Yield: varies.
250 g “00” flour
250 g semolina
4 whole large eggs
1 oz. water
1 pinch salt
As needed, chicken thighs, skin removed and set aside
1/3 cup Parmesan cheese
1 whole egg
¼ cup shredded mozzarella cheese
to taste, salt and black pepper
1/5 cup heavy whipping cream
1/3 cup chicken demi stock
For pasta: Mix all ingredients by hand in bowl. Let sit 1 hour before making pasta. Make agnolotti with chicken stuffing by your preferred method. Place in refrigerator for up to 2 days. (You can freeze them for up to 2 weeks.)
For stuffing: Cook chicken thighs on low heat. When cooked, cool in refrigerator. In a food processor, add chicken, eggs, cream and cheeses. Pulse until everything is finely ground.
For sauce: Heat demi stock with 1 tsp. lemon zest.
For chicken skins: Cover skins with oil. Place in a 300°F oven for 1 hour. Let cool. After they are cool, crisp them in a frying pan with a little oil on medium to low heat. Cook until skins are golden brown. Set aside and let cool until they’re crispy.
To serve: Place pasta in lightly salted water for about 2 minutes or until the stuffing is soft. Drain pasta and pour it into sauce in a large sauté pan on low heat. Let pasta sit in sauce for one minute so it can absorb flavor. Place in a bowl to serve. Crumble chicken skins over pasta and serve.