Agnolotti with Lemon & Ricotta: AVEQIA Recipe
Agnolotti with lemon and ricotta, buttered snow peas and creamy asparagus velouté och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
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Cooking tools:
- Stand mixer
- Pasta machine
- Pressure cooker
- Juicer
- Blender
- Fine-mesh sieve
- Saucepan
- Whisk
- Skillet
- Saute pan
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Colander
- Slotted spoon
- Spoon
- Wooden spoon
- Kitchen scale
- Measuring cup
- Measuring spoon
- Plate
- Ice cube tray
- Paper towel
Ingredients
- 112 g Durum wheat
- 112 g Plain flour
- 150 g Egg yolk
- 20 g Water
- 25 g Plain flour
- 45 g Butter
- 150 g Milk
- 75 g Double cream
- 200 g Ricotta cheese
- 75 g Cantal (cheese)
- 20 g Chives
- Lemon zest
- 1 chicken carcass
- 3 Banana shallots
- 2 Garlic cloves
- 200 g White wine
- 200 g Double cream
- 10 pcs Green asparagus
- Lemon juice (to taste)
- 50 g Spinach
- 30 g Parsley
- Pea pods
- 500 g Snow peas (in pod)
- Asparagus tops
- 30 g Hazelnuts
- 30 g Browned butter
- 50 g Butter
- 15 g Sorrel
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