{"id":30261,"date":"2025-06-02T22:36:31","date_gmt":"2025-06-02T20:36:31","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/agnolotti-with-lemon-and-ricotta-buttered-snow-peas-and-creamy-asparagus-veloute\/"},"modified":"2025-06-02T22:45:02","modified_gmt":"2025-06-02T20:45:02","slug":"agnolotti-with-lemon-and-ricotta-buttered-snow-peas-and-creamy-asparagus-veloute","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/agnolotti-with-lemon-and-ricotta-buttered-snow-peas-and-creamy-asparagus-veloute\/","title":{"rendered":"Agnolotti with lemon and ricotta, buttered snow peas and creamy asparagus velout\u00e9"},"content":{"rendered":"\n
\n

The second dish of the summer consists of a lovely agnolotti filled with lemon and ricotta, served with buttered snow peas and a creamy asparagus velout\u00e9. A really satisfying dish with lots of flavor and freshness. You can also easily serve the lovely chlorophylly velout\u00e9 as a spring\/summery soup with a nice piece of bread. Enough for 10 servings as a starter, if you choose to serve it as a main course, it will be about 4 servings. <\/p>\n

Pasta dough<\/h3>\n
    \n
  • 112 g Durum wheat<\/li>\n
  • 112 g Plain flour<\/li>\n
  • 150 g Egg yolk<\/li>\n
  • 20 g Water<\/li>\n<\/ul>\n

    Mix all ingredients in a dough mixer for about 5 min. Using a pasta machine, roll out thinly and fill with the cheese filling as instructed. When serving, cook the agnolotti for 2 minutes and then toss in the garlic butter. <\/p>\n

    Filling<\/h3>\n
      \n
    • 25 g Plain flour<\/li>\n
    • 45 g Butter<\/li>\n
    • 150 g Milk<\/li>\n
    • 75 g Double cream<\/li>\n
    • 200 g Ricotta cheese<\/li>\n
    • 75 g Cantal (cheese)<\/li>\n
    • 20 g Chives<\/li>\n
    • Lemon zest<\/li>\n<\/ul>\n

      Melt butter in a saucepan. Whisk in wheat flour and then milk. Cook to a thick b\u00e9chamel sauce. Finely grate the hard ricotta and Cantal cheese. Mix all the cheese into the b\u00e9chamel. Finely chop the chives and mix in with the lemon zest, salt and pepper. <\/p>\n

      Velout\u00e9<\/h3>\n
        \n
      • 1 chicken carcass<\/li>\n
      • 3 Banana shallots<\/li>\n
      • 2 Garlic cloves<\/li>\n
      • 200 g White wine<\/li>\n
      • 200 g Double cream<\/li>\n
      • 10 pcs Green asparagus<\/li>\n
      • Lemon juice (to taste)<\/li>\n
      • 50 g Spinach<\/li>\n
      • 30 g Parsley<\/li>\n
      • Pea pods<\/li>\n<\/ul>\n

        Cook the chicken carcasses in a pressure cooker for 30 minutes. Strain the stock and reduce to about 150 ml. Add the double cream and bring to the boil.
        \nPeel and chop the shallots and garlic. Saut\u00e9 in a pan with the green asparagus until soft (save the tops). Pour in the white wine and let it boil down almost completely. Put everything in a blender together with the spinach, parsley and pea juice. Add the chicken stock and blend until smooth.
        \nSeason with lemon juice and salt. <\/p>\n

        Buttered peas<\/h3>\n
          \n
        • 500 g Snow peas (in pod)<\/li>\n
        • Asparagus tops<\/li>\n
        • 30 g Hazelnuts<\/li>\n
        • 30 g Browned butter<\/li>\n<\/ul>\n

          Remove the peas from the pods. Put the pea pods in a raw juice centrifuge or blender and strain – the juice will be used for the sauce\/velout\u00e9.
          \nBoil some water. Add the peas and asparagus spears and blanch for 30 seconds. Cool directly in ice water. Roughly crush the hazelnuts. <\/p>\n

          Garnish<\/h3>\n
            \n
          • 50 g Butter<\/li>\n
          • 2 Garlic cloves<\/li>\n
          • 15 g Sorrel<\/li>\n<\/ul>\n

            To serve: Brown butter in a frying pan and heat the peas, asparagus tips and hazelnuts.<\/p>\n<\/div>\n <\/div>","protected":false},"featured_media":30239,"template":"","recipe_category":[],"course":[],"season":[],"class_list":["post-30261","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nAgnolotti with lemon and ricotta, buttered snow peas and creamy asparagus velout\u00e9 - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Agnolotti with lemon and ricotta, buttered snow peas and creamy asparagus velout\u00e9 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-lemon-and-ricotta-buttered-snow-peas-and-creamy-asparagus-veloute\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Agnolotti with lemon and ricotta, buttered snow peas and creamy asparagus velout\u00e9 - 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