Agnolotti with Potato, Egg Yolk, Sage Foam & Crispy Potato Recipe
Agnolotti with potato, baked egg yolk, sage foam and crispy potato och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
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Cooking tools:
- Sous vide circulator
- Smoking gun
- Siphon
- Vacuum sealer
- Pasta machine
- Blender
- Deep fryer
- Fine-mesh sieve
- Piping bag
- Steam oven
- Mason jar
- Grater
- Peeler
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Refrigerator
Ingredients
- 1,5 (600 g) Large potatoes
- 90 g Goat cheese from Oviken
- 1 Egg yolk
- 5 g Salt
- 250 g Pasta dough
- – Stalks from the sage
- 1 Garlic clove
- 50 g Butter
- 5 Eggs
- 250 g Butter
- – Whites from the baked eggs
- 1 Egg
- 5 Sprigs of sage
- 5 Sprigs of chervil
- – Champagne vinegar
- – Skins from the baked potatoes
- 0,5 l Water
- 2 g Salt
- 1 Large potato
- 50 g Dura goats cheese
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