Delicate ricotta-filled agnolotti served in a crystal-clear burnt shallot consommé with Parmigiano foam, frozen brown butter pearls, and shaved black truffle.
Serves 4
Ingredients:
- Fresh Agnolotti (see sub-recipe)
- Burnt Shallot Consommé (see sub-recipe)
- Parmigiano Foam (see sub-recipe)
- Brown Butter Pearls (see sub-recipe)
- 1 whole – Fresh Black Truffle
- small garnish – Micro Chervil
- small garnish – Chive Batons
- few drops – Cold-Pressed Olive Oil
- to finish – Flaky Sea Salt
Speciality Items:
- Stone Agnolotti Forming Board Need it? Click here to start cooking
- Smoked Glass Cloche Need it? Click here to start cooking
- Vacuum Chamber Sealer Need it? Click here to start cooking
- Black Truffle Shaver Need it? Click here to start cooking
- Fine Chinois Etamine Need it? Click here to start cooking
- Culinary Homogenizer Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Elegant minerality balances the richness of the butter and cheese.
Bright acidity and brioche notes elevate the truffle aroma.
Steps:
- Prepare the Fresh Agnolotti dough and filling.
- Prepare the Burnt Shallot Consommé and clarify until crystal clear.
- Prepare the Brown Butter Pearls using the anti-griddle.
- Prepare the Parmigiano Foam and keep warm.
- Cook agnolotti in heavily salted boiling water for 90 seconds.
- Arrange agnolotti in a shallow bowl with brown butter pearls and foam.
- Finish with shaved black truffle, micro herbs, olive oil, and flaky salt.
- Pour hot consommé tableside beneath a smoked glass cloche before serving.
Fresh Agnolotti
Yield: 20-24 agnolotti
Ingredients:
- 300 g – Italian 00 Flour
- 2 – Whole Eggs
- 4 – Egg Yolks
- 10 ml – Olive Oil
- 8 g – Sea Salt
- 250 g – Sheep’s Milk Ricotta
- 90 g – Parmigiano Reggiano
- from 1 lemon – Lemon Zest
- small pinch – Nutmeg
Steps:
- Combine flour, eggs, yolks, olive oil, and salt into a smooth pasta dough.
- Vacuum seal and rest dough for 1 hour.
- Blend ricotta, Parmigiano, lemon zest, and nutmeg until silky smooth.
- Roll pasta sheets thin and pipe filling in small lines.
- Fold, seal, and cut agnolotti using a ripple pasta wheel.
Burnt Shallot Consommé
Yield: 1 liter
Ingredients:
- 8 – Shallots
- 2 – Yellow Onions
- 1 – Leek
- 1 liter – Brown Chicken Stock
- 150 ml – Dry Sherry
- 1 sheet – Kombu
- 3 – Thyme Sprigs
- 1 teaspoon – Black Peppercorns
- 2 – Egg Whites
Steps:
- Deeply char shallots, onions, and leek in a dry copper pot.
- Deglaze with sherry and add stock, kombu, thyme, and peppercorns.
- Simmer gently for 45 minutes.
- Clarify using whisked egg whites and strain through a chinois étamine.
- Reduce slightly until intensely aromatic.
Brown Butter Pearls
Yield: Small garnish batch
Ingredients:
- 150 g – European Butter
- pinch – Smoked Sea Salt
Steps:
- Brown butter until nutty and aromatic.
- Pipe droplets onto an anti-griddle to create frozen pearls.
- Season lightly with smoked sea salt and freeze until service.
Parmigiano Foam
Yield: 500 ml
Ingredients:
- 250 ml – Heavy Cream
- 120 g – Parmigiano Reggiano
- 2 g – Soy Lecithin
Steps:
- Warm cream gently and infuse with Parmigiano for 20 minutes.
- Blend with soy lecithin until airy and smooth.
- Hold warm until plating.
More Info
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