You are here: Home » Recipes » Baked Potato Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence Baked Potato Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence Recipe by Idaho Potato Commission Yield 4 servings These stuffed agnolottis served with sauted potatoes make an excellent side dish. Idaho Potato Commission PrintEmail Ingredients Agnolotti Filling (makes 2 1/2 cups):2 cups creme fraiche2 tablespoons chives1 tablespoon shallots, minced1/2 lemon, zest only1 tablespoon parmesan cheese, grated1/4 cup bacon, cooked, minced1/2 teaspoon salt1/4 teaspoon freshly ground black pepper, as needed1/8 teaspoon red pepper flakes, as neededAgnolotti (makes 20):2 cups flour2 eggs2 tablespoons water2 tablespoons extra virgin olive oil Salt, as needed2 1/2 cups Agnolotti fillingPotatoes:1/2 pound butter, unsalted1 Idaho Russet potato, peeled, diced, blanched2 shallots, minced2 tablespoons chives, chopped1 tablespoon red pepper flakes1/2 teaspoon salt1/4 teaspoon freshly ground black pepper, as needed1/2 cup scallion threads1 Leek, julienned, fried, as needed1/2 teaspoon Black truffle oil, as needed1 Black truffle, shaved (optional), as needed Instructions To make the filling: Combine all ingredients and reserve, refrigerated. 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. To make the potatoes: In a large saute pan, brown butter, then add potato, shallots and chives. Cook agnolottis in salted, boiling water, then drain and add to pan. Add red pepper flakes and season with salt and pepper. Divide agnolottis among 4 plates, garnish with scallions, fried leeks, truffle oil and truffles. –Marc Forgione, New York, N.Y.