SWEET POTATO AGNOLOTTI WITH SAGE CREAM, BROWN BUTTER AND PROSCIUTTO
Steps:
- For Sweet Potato Filling: Preheat oven to 350ºF. Cut ends off potatoes and wrap potatoes individually in foil, dividing 4 T butter evenly among them. Bake until very soft, 1-2 hours. Unwrap potatoes, cut lengthwise, pull skin away and discard skin. Push potatoes through ricer while they are hot and place in saucepan. Place diced bacon in skillet. Cook until browned and fat has been rendered. Transfer bacon pieces to paper towels and drain briefly. Add to potatoes. Stir potatoes over low heat, seasoning with allspice, nutmeg, salt, pepper and remaining 4 T butter. Refrigerate filling until chilled before filling agnolotti. Roll dough and fill agnolotti. To complete: For the sage cream, blanch the sage leaves in boiling water for 2 minutes. Drain, cool in cold water and drain again. Squeeze leaves dry. Heat crème fraiche, butter and salt over very low heat until hot; do not boil. Place sage in blender and process to chop. With motor running, pour hot cream mixture through the top and blend thoroughly. Strain cream into large skillet. Check for seasoning and set aside. In small pot, heat oil for deep frying to 275 ºF. Fry the small sage leaves briefly, just until crisp (their color should not change) and drain on paper towels. Place butter in skillet over medium heat and cook to nutty brown color; reduce heat and keep warm. Meanwhile, cook agnolotti in large poit of lightly salted boiling water until cooked through, 4-5 minutes. Drain the cooked agnolotti and mix gently with sage cream sauce over low heat. Divide agnolotti among siz serving dishes and drizzle with browned butter. Scatter some prosciutto over each serving and garnish with fried sage leaves. For Pasta, use well method to hand mix and pasta machine to sheet dough.
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Hwang Tae Kyung
[email protected]These agnolotti were a great way to use up some leftover sweet potatoes. They were a hit with my family and friends.
Bisrat Eshetu
[email protected]I've never made agnolotti before, but this recipe made it easy. The results were delicious!
Kaxhif Ali
[email protected]These agnolotti were a fun and easy dish to make. My kids loved them!
Kabita Dewan nise
[email protected]The agnolotti were good, but the sage cream sauce was a bit bland. I added some grated Parmesan cheese and it really improved the flavor.
Md Torun
[email protected]These agnolotti were absolutely incredible! The flavors were perfectly balanced and the texture was amazing. I highly recommend this recipe.
Opu Ahmed
[email protected]The agnolotti were delicious, but they were a bit too time-consuming to make. I think I'll stick to buying them pre-made next time.
Kingles Isaac
[email protected]These agnolotti were a bit too sweet for my taste. I think I would have preferred a more savory filling.
Patricia Todd
[email protected]The recipe was easy to follow and the agnolotti turned out great! I was impressed with how well the sweet potato filling held together.
Sami Shah
[email protected]OMG, these agnolotti were amazing! The sweet potato filling was so flavorful and the sage cream sauce was to die for. I will definitely be making this dish again and again.
Tahira Hussain
[email protected]The agnolotti were delicious, but the sage cream sauce was a bit too heavy for my taste. Next time, I'll try making a lighter sauce.
SMedia PAK
[email protected]These sweet potato agnolotti were a hit with my family! The filling was flavorful and the sage cream sauce was the perfect complement. I will definitely be making this dish again.