Baked Potato Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence

  • Yield 4 servings

These stuffed agnolottis served with sauted potatoes make an excellent side dish.

Idaho Potato Commission


Agnolotti Filling (makes 2 1/2 cups):
2 cups creme fraiche
2 tablespoons chives
1 tablespoon shallots, minced
1/2 lemon, zest only
1 tablespoon parmesan cheese, grated
1/4 cup bacon, cooked, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, as needed
1/8 teaspoon red pepper flakes, as needed
Agnolotti (makes 20):
2 cups flour
2 eggs
2 tablespoons water
2 tablespoons extra virgin olive oil
Salt, as needed
2 1/2 cups Agnolotti filling
1/2 pound butter, unsalted
1 Idaho Russet potato, peeled, diced, blanched
2 shallots, minced
2 tablespoons chives, chopped
1 tablespoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, as needed
1/2 cup scallion threads
1 Leek, julienned, fried, as needed
1/2 teaspoon Black truffle oil, as needed
1 Black truffle, shaved (optional), as needed


  1. To make the filling: Combine all ingredients and reserve, refrigerated.
  2. To make the Agnolottis: Combine flour, eggs, water, olive oil and salt and mix into a stiff dough. Roll dough on a pasta machine to its thinnest setting. Pipe a tube of agnolotti filling along length of bottom edge of pasta sheet. Roll up dough over filling, then press down every 1/2-inch with your finger and cut with a fluted pizza cutter. Reserve.
  3. To make the potatoes: In a large saute pan, brown butter, then add potato, shallots and chives.
  4. Cook agnolottis in salted, boiling water, then drain and add to pan. Add red pepper flakes and season with salt and pepper.
  5. Divide agnolottis among 4 plates, garnish with scallions, fried leeks, truffle oil and truffles.
–Marc Forgione,  New York, N.Y.



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