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Chef Thomas Keller’s Agnolotti Recipe With Peas and BaconEMAIL RECIPE
- Kosher salt
- 8–10 agnolotti
- 20 grams frozen peas
- 20 grams bacon, diced and rendered
- Parmesan cheese
- 75 grams chicken stock
- 50 grams butter
- Champagne vinegar to taste
*Note: This recipe is for 1 portion; however, if you are preparing more than 1 serving, the quantity of chicken stock and butter will not increase in direct proportion to that number of portions. It will most likely be significantly less. Increased portions also may require cookware with a larger diameter.
- 12-quart stockpot, water brought to a boil
- 8-inch nonstick fry pan
- 10-inch sauté pan
- Serving bowl
For parmesan crisp:
- Just before making the parmesan crisps, finely grate the parmesan on a rasp grater. It is important to use freshly grated parmesan to make sure the cheese knits together.
- Heat the nonstick pan over medium heat. Sprinkle the parmesan cheese in an even layer covering the bottom of the pan by about ⅛ inch.
- Cook the parmesan until it forms a lacy pattern and becomes golden brown. Use a small offset palette knife to remove the crisp from the pan.
- While it is still hot, drape the crisp over a small cup. Allow the crisp to cool.
Note: The crisps may be made up to 1 hour ahead of time and stored in a dry area.
- Fill the stockpot with water, bring it to a simmer, and season with salt.
- Heat sauté pan over medium heat.
- Add the chicken stock and water mixture to the sauté pan and bring to a simmer.
- Add butter to the sauté pan and season with salt and champagne vinegar. The champagne vinegar will cut through the fat and elevate the flavor.
- Drop agnolotti in the pasta water and stir gently to prevent the agnolotti from settling on the bottom and sticking. Cook the pasta until the agnolotti float to the surface. The time depends on the size of the pasta and whether it has been frozen. The pasta will finish cooking in the sauce. While the pasta is poaching, the butter will be emulsifying into the chicken stock to form the sauce.
- Once the agnolotti float to the surface, use a skimmer to transfer them to the sauté pan.
- Swirl the agnolotti in the sauce to coat them. Adjust the consistency with more stock, if necessary. Add a little more butter to form a tight emulsion.
- Spoon in the peas and bacon, and cook until they are heated through. Remove from heat and spoon the agnolotti, garnish, and sauce into a serving dish. Finish by placing the parmesan crisp on top.