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
Ingredients
- 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
- Potatoes:
- 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
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.
