Ulu Goes Italian

Published: Wednesday, July 15, 2026 at 10:00 am

Chef Dave Caldiero is transforming traditional Italian cuisine with his innovative use of ulu, also known as breadfruit. Caldiero's signature dish features agnolotti, a type of Italian dumpling, filled with a creamy and flavorful ulu mixture. This unique filling is complemented by homemade pasta, creating a dish that is both a satisfying main course and a delightful side.

The recipe yields approximately 60 to 70 agnolotti, offering ample portions that can be preserved for future enjoyment. The dumplings freeze exceptionally well, provided they are chilled individually before being stored together. Caldiero also offers a complementary sauce recipe designed to accompany a smaller serving of nine to twelve dumplings.

Caldiero is a vocal proponent of ulu, highlighting its versatility and diverse flavor profiles. He notes that ulu can be enjoyed at different stages of ripeness, offering a taste akin to artichoke when green, and a dessert-like sweetness when fully ripe. Mature ulu, the form most commonly found in markets, is readily available and pre-cooked for convenience.

The pasta dough for the agnolotti is a precise blend, consisting of equal parts flour and semolina, bound together with eggs and water. This balanced ratio contributes to the ideal texture of the homemade pasta.

The preparation involves creating a well in a mixture of 00 white flour and finely ground semolina, into which eggs and a portion of water are added. The dough is then kneaded to a pliable consistency, with additional water incorporated as needed. After resting, the dough is rolled thin using a pasta machine.

Meanwhile, the ulu is boiled until tender, with some of the cooking water reserved. The cooked ulu is then processed with Parmesan cheese, roasted garlic, olive oil, and lemon zest to form the filling. Additional cooking water is added to achieve a creamy texture. This filling is then piped or bagged and chilled.

The thin pasta sheets are layered with ribbons of the ulu filling, folded over, and pressed to create indentations. The dough is then cut into individual agnolotti. These dumplings are dusted with semolina to prevent sticking and cooked in boiling water for approximately two minutes.

The accompanying sauce is prepared by melting butter in a skillet and adding toasted pine nuts, garlic oil, roasted garlic bits, and lemon juice. The cooked agnolotti are then added to the skillet and finished with pecorino cheese, crispy garlic, and fresh basil leaves before being served immediately. Uncooked dumplings can be frozen after an initial chilling period, with a slight adjustment to cooking time required.

BNN's Perspective: Chef Dave Caldiero's fusion of traditional Italian pasta-making with the unique ingredient of ulu represents a thoughtful and delicious innovation. This approach not only honors culinary heritage but also introduces new palates to the versatility of ulu. The recipe's emphasis on both flavor and practicality, including its freezing capabilities, makes it an accessible and appealing option for home cooks looking to explore global flavors.

Tags: ulu, agnolotti, Italian dumplings, breadfruit, Dave Caldiero, homemade pasta, ulu filling, semolina, flour, eggs, sauce, freezing dumplings, main dish, side dish

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