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For over 125 years, RT Edgar has been a premier destination for selling the finest residential properties across Metro Melbourne suburbs, the Coast, and Country regions. With 16 offices across Victoria, we pride ourselves on delivering exceptional service and expertise in the real estate market.
Contents
Pg. 4
Officina Gastronomica Italiana shares it’s Agnolotti del Plin.
Pg. 44-84
Coast & Country Properties
Displayed in alphabetical order by suburb.
Pg. 6-42
Melbourne Metro Properties
Displayed in alphabetical order by suburb.
Pg. 86-87
Our RT Edgar Network Agent Focus - Meet Jason York.
Taste Series
Officina Gastronomica Italiana’s Agnolotti del Plin
Officina Gastronomica Italiana is a gastronomic workshop of artisan pasta, wine and espresso celebrated with true Italian conviviality.
ogi.com.au
Officina Gastronomica Italiana’s Head Chef Gabriele Coniglio shares his signature dish Agnolotti del Plin
Recipe Ingredients:
Pasta Dough:
500g plain flour
Veal & pork pasta filling and sauce:
500g pork shoulder
400g egg yolk
2 sage leaves
500g veal (topside or shoulder) Black peppercorn to taste
1 large carrot
1 celery stick celery
1 brown onion
1 bay leaf
Spring of thyme
Spring of rosemary
Method:
Pasta Dough:
1 tbsp of tomato paste
500ml white cooking wine
500ml water
1 egg
100g parmesan
Separate the egg yolks from the egg white into two clean bowls. Form a mound with the flour on the work surface. Create a well in the centre, large enough to hold the eggs. Pour the egg yolks into the well. Begin to gently mix the egg yolks into the flour with a fork, gradually pulling in flour from the sides of the well. Continue mixing until the dough starts to come together.
Once the dough starts to form, use your hands to incorporate the rest of the flour. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Tip: If the dough feels too dry, add water, a teaspoon at a time, until it reaches the right consistency. Once the dough is kneaded, shape it into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes – this allows the gluten to relax, making the dough easier to roll out.
Pasta Filling:
Season pork and veal generously with salt and pepper. Heat a large, heavy-bottomed pot on high heat. Add 2-3 tablespoons of oil to the pot. Once the oil is hot, add the meat and sear it on all sides until it’s well-browned.
Remove the meat from the pot and set it aside. Add chopped onions, carrots, celery, and other aromatic herbs to the pot. Cook them until softened and lightly browned, about 5-7 minutes. Pour in the liquid ingredients to deglaze the pot.
Place the seared meat back into the pot, nestling it into the vegetables and liquid. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the meat braise gently on the stovetop for a few hours (approximately 3 hours).
Sieve the liquid from the herbs and vegetables – it will be used as a sauce. Chop the meat and mix it with egg and parmesan. Season to taste.
Pasta and Sauce:
Roll the dough with a pasta machine (alternatively, you can use a rolling pin), starting with the wider setting and moving on progressively to the very last.
Spread the sheets of pasta over a floured work surface and trim them into long rectangles. Place as many teaspoons of the filling along the lower half of your sheet as you can fit, while also allowing about 1 cm between them. Gently fold the sheet over to cover the filling, and using a pasta wheel, cut the pasta into small rectangles. Press the edges of each parcel together to seal them, then pinch them lightly to give them their classic shape.
Cook the agnolotti del plin in boiling salted water for approximately 3 minutes until they float to the top of the water. Drain and transfer to the frying pan with the leftover braising liquid. Sauté them for 30 seconds until evenly coated and have a glossy sauce; mantecate with a knot of butter.
Serve right away with a generous dust of Parmigiano Reggiano.
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a b c d e
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“A
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minutes from central Kyneton
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9
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Hakins
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Classic Beachside Hideaway, Footsteps to the Shoreline
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Luxury Living Opposite the Beach
Unrivalled
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“I
