Main course
Sweet potato and thyme agnolotti with truffle foam
4
people
40′
(cooking time)
60′
(total time)
Difficulty
Easy
Ingredients
Pasta: | |
Egg yolk | 150g |
Weak flour | 220g |
Stuffing: | |
Boiled sweet potato | 300g |
Thyme | 10g |
Salt and pepper | |
Sauce: | |
Mashed boiled potatoes | 30g |
Fried garlic | 10g |
Butter | 80g |
Shallot | 10g |
Anchovies | 5g |
water | 70g |
white wine | 6g |
Egg yolk | 20g |
Salt | 2g |
EXTRA VIRGIN OLIVE OIL WITH TRUFFLE FLAVOUR | 5g |
Instructions
Prepare the stuffing by combining all the ingredients in a bowl. Pour into a pastry bag and set aside.
Mix the pasta dough ingredients in the normal way and leave it to stand for at least thirty minutes. Roll out very thin strips 5 cm wide, add dots of stuffing 1.5 cm apart, fold and cut with a pastry crimper into the traditional agnolotti shape.
Make the truffle sauce by pouring all the ingredients except the egg yolks into a saucepan, bring to the boil and cook over low heat until the shallot is cooked; add the egg yolks and blend. Pour the liquid into a whipping siphon and fit two cartridges.
Boil the agnolotti in boiling water, drain them and dress with a dribble of Zucchi white truffle flavoured extra virgin olive oil. Transfer to the serving dish and add the truffle foam.
Mix the pasta dough ingredients in the normal way and leave it to stand for at least thirty minutes. Roll out very thin strips 5 cm wide, add dots of stuffing 1.5 cm apart, fold and cut with a pastry crimper into the traditional agnolotti shape.
Make the truffle sauce by pouring all the ingredients except the egg yolks into a saucepan, bring to the boil and cook over low heat until the shallot is cooked; add the egg yolks and blend. Pour the liquid into a whipping siphon and fit two cartridges.
Boil the agnolotti in boiling water, drain them and dress with a dribble of Zucchi white truffle flavoured extra virgin olive oil. Transfer to the serving dish and add the truffle foam.
