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

Idaho Potato Commission
  • Yield: 4 servings


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