HERB-STREAKED AGNOLOTTI WITH TRUFFLED POTATO AND CURD FILLING
PASTA DOUGH 1 Combine the flour, salt, eggs and yolks in the bowl of a food processor and pulse until the mixture forms a rough dough. Turn out onto the
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Ingredients
- PASTA DOUGH
- 500g ‘OO’ flour
- ½ tsp fine salt
- 3 eggs
- 8 egg yolks
- 8 sage leaves, very finely sliced
- AGNOLOTTI FILLING
- 2 medium potatoes
- 2 Tbsp extra virgin olive oil
- 10g truffle, finely grated
- 200g sheep’s curd
- 1 bunch chives, very finely sliced
- sea salt flakes and freshly-ground black pepper
- beaten egg, for brushing
- PISTACHIO CROSTOLLI
- 75g pistachios, lightly toasted
- 200g plain flour
- 2 tsp caster sugar
- 1 bunch parsley, very finely chopped
- 2 eggs
- 1 Tbsp unsalted butter, at room temperature
- 2 Tbsp dry white wine
- vegetable oil, for deep-frying
- ROAST ONION SABAYON
- 4 medium red onions
- ¼ cup extra virgin olive oil
- 1 head garlic
- ½ bunch thyme
- ½ cup dry sherry
- 4 egg yolks
- fine radish salad
- finely sliced chives
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