Agnolotti with potato, baked egg yolk, sage foam and crispy potato

Serves 10 as a starter or 4 as a main course

Potato filling

  • 1,5 (600 g)     Large potatoes
  • 90 g               Goat cheese from Oviken
  • 1                    Egg yolk
  • 5 g                 Salt

Bake the potatoes at 200°C to a core temp of 98°C. Scoop out the potato with a spoon and keep the skins for the broth. Pass the potato mass through a fine sieve. Grate the cheese. Combine all ingredients and season with salt. Transfer the mass to a piping bag.

Agnolotti

  • 250 g             Pasta dough
  • –                     Stalks from the sage
  • 1                     Garlic clove
  • 50 g               Butter

Roll out the dough using a pasta roller (steps 7-1). Cut the dough into squares, and pipe the filling onto the pasta sheets. Roll into agnolotti – cylinders and press the ends to close.

Before serving: Boil the agnolotti for 2 minutes. Fry sage and garlic in the butter and add a few spoonfuls of pasta water. Toss the pasta in the butter.

Baked and smoked egg yolk

  • 5                    Eggs

Bake the eggs for 1h in a circulator at 67°C. Take out the yolks (keep the whites for the foam). Whisk the yolks and season with salt. Smoke the cream with a smoking gun, transfer it to a piping bag and keep it cold. If you don’t have access to a circulator, you can boil your eggs for about 6 minutes instead, and if you don’t have access to a smoking gun, the cream does not need to be smoked.

Sage foam

  • 250 g             Butter
  • –                     Whites from the baked eggs
  • 1                    Egg
  • 5                    Sprigs of sage
  • 5                    Sprigs of chervil
  • –                    Champagne vinegar

Brown the butter and pluck the herbs. Let the herbs infuse 5 minutes in the butter. Mix in a blender and strain the mixture. Run the butter in the blender with the whole egg and the eggwhites. Season with salt and Champagne vinegar. Pour the cream into a siphon and load it with 2 gas cartridges. Cook in a water bath at 60°C. If you don’t have access to a siphon, you can leave out the eggs and serve the butter as a sauce.

Potato broth

  • –                    Skins from the baked potatoes
  • 0,5 l               Water
  • 2 g                 Salt

Vacuum seal the potato skins with water and salt. Steam 30 minutes at 100°C. Strain the broth and reduce it. Serve it in a jar with herbs and potato skins as garnish. If you don’t have access to a steam oven you can simmer the broth in a saucepan for the same amount of time.

Crispy potato

  • 1                    Large potato

Peel and wash the potato. Rinse it to remove the starch and leave it a few minutes in water. Dry the potato with paper and deep fry it in batches. Drain on paper.

Garnish

  • 5                    Sprigs of sage
  • 5                    Sprigs of chervil
  • 50 g               Dura goats cheese

Pluck and fry the leaves of the sage. Drain on paper. Pluck the chervil and place in cold water. Before serving, grate the cheese over the plates.

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