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

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

Source:
Marc Forgione
Marc Forgione
New York City

Yield: 4

Ingredients:

Agnolottis (Yield 20):
Agnolotti Filling (Yield 2 1/2 cups):

Directions:

  1. In a large saute pan, brown butter, then add potato, shallots and chives.
  2. Cook agnolottis in salted, boiling water, then drain and add to pan. Add red pepper flakes and season with salt and pepper.
  3. Divide agnolottis among 4 plates, garnish with scallions, fried leeks, truffle oil and truffles.
Agnolottis:
  1. 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.
Agnolotti filling:
  1. Combine all ingredients and reserve, refrigerated.