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 tablespoon 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
• 2 cups flour
• 2 eggs
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil
• Salt, as needed
• 2 cups creme fraiche
• 2 tablespoons chives
• 1 tablespoon shallot, minced
• Zest of 1/2 lemon
• 1 tablespoon Parmesan cheese, grated
• 1/4 cup bacon, cooked, minced
• Red pepper flakes, as needed