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Baked Potato Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence
Ingredients:
- 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
Instructions:
- 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.
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.
Agnolotti filling:
- Combine all ingredients and reserve, refrigerated.
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