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


  • 1/2 pound butter, unsalted
  • 1 Idaho® Russet potato, peeled, diced, blanched
  • 2 shallots, minced
  • 2 tablespoons chives, chopped
  • 20 Agnolottis
  • 1 tablespoons red pepper flakes
  • Salt and freshly ground black pepper, as needed
  • 1/2 cup scallion threads
  • Leeks, julienned, fried, as needed
  • Black truffle oil, as needed
  • Black truffle, shaved (optional), as needed
Agnolottis (Yield 20):
  • 2 cups flour
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • Salt, as needed
Agnolotti Filling (Yield 2 1/2 cups):
  • 2 cups creme fraiche
  • 2 tablespoons chives
  • 1 tablespoon shallot, minced
  • Zest of 1/2 lemon
  • 1 tablespoon Parmesan cheese, grated
  • Black truffle oil, as needed
  • 1/4 cup bacon, cooked, minced
  • Salt and freshly ground black pepper, as needed
  • Red pepper flakes, as needed


  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.
  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.
Print Recipe

Yield: 4

Marc Forgione
Marc Forgione
New York City

Share this Recipe