{"id":27110,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/agnolotti-with-potato-baked-egg-yolk-sage-foam-and-crispy-potato\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"agnolotti-with-potato-baked-egg-yolk-sage-foam-and-crispy-potato","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/agnolotti-with-potato-baked-egg-yolk-sage-foam-and-crispy-potato\/","title":{"rendered":"Agnolotti with potato, baked egg yolk, sage foam and crispy potato"},"content":{"rendered":"

Serves 10 as a starter or 4 as a main<\/strong> course<\/h3>\n

Potato filling<\/h3>\n
    \n
  • 1,5 (600 g) \u00a0\u00a0\u00a0 Large potatoes<\/li>\n
  • 90 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Goat cheese from Oviken<\/li>\n
  • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n
  • 5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n

    Bake the potatoes at 200\u00b0C to a core temp of 98\u00b0C. 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.<\/p>\n

    Agnolotti<\/h3>\n
      \n
    • 250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pasta dough<\/li>\n
    • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Stalks from the sage<\/li>\n
    • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove<\/li>\n
    • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<\/ul>\n

      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.<\/p>\n

      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.<\/p>\n

      Baked and smoked egg yolk<\/h3>\n
        \n
      • 5 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n<\/ul>\n

        Bake the eggs for 1h in a circulator at 67\u00b0C. 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\u2019t have access to a circulator, you can boil your eggs for about 6 minutes instead, and if you don\u2019t have access to a smoking gun, the cream does not need to be smoked.<\/p>\n

        Sage foam<\/h3>\n
          \n
        • 250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n
        • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Whites from the baked eggs<\/li>\n
        • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n
        • 5 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sprigs of sage<\/li>\n
        • 5 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sprigs of chervil<\/li>\n
        • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n<\/ul>\n

          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\u00b0C. If you don\u2019t have access to a siphon, you can leave out the eggs and serve the butter as a sauce.<\/p>\n

          Potato broth<\/h3>\n
            \n
          • \u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Skins from the baked potatoes<\/li>\n
          • 0,5 l \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n
          • 2 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n

            Vacuum seal the potato skins with water and salt. Steam 30 minutes at 100\u00b0C. Strain the broth and reduce it. Serve it in a jar with herbs and potato skins as garnish. If you don\u2019t have access to a steam oven you can simmer the broth in a saucepan for the same amount of time.<\/p>\n

            Crispy potato<\/h3>\n
              \n
            • 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Large potato<\/li>\n<\/ul>\n

              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.<\/p>\n

              Garnish<\/h3>\n
                \n
              • 5 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sprigs of sage<\/li>\n
              • 5 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sprigs of chervil<\/li>\n
              • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dura goats cheese<\/li>\n<\/ul>\n

                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.<\/p>\n","protected":false},"featured_media":24938,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-27110","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"\nAgnolotti with potato, baked egg yolk, sage foam and crispy potato - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Agnolotti with potato, baked egg yolk, sage foam and crispy potato och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/agnolotti-with-potato-baked-egg-yolk-sage-foam-and-crispy-potato\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Agnolotti with potato, baked egg yolk, sage foam and crispy potato - 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