Culurgiones-inspired Agnolotti with Saffron Butter Sauce
Culurgiones-inspired Agnolotti with Saffron Butter Sauce
by seacucumber3000
3 Comments
seacucumber3000
Inspired by a culurgiones dish I had at a restaurant in Providence, RI. Agnolotti are filled with red potatoes, an aged gouda (couldn’t find pecorino sardo and they had a tasting of the gouda at the grocery store), mint. Saffron sauce was made by steeping saffron in white wine, sweating shallots in butter, then adding the steeped saffron and white wine and finishing with cold butter. I strained out the saffron and shallots from the sauce and quenelled them in the middle. Topped the agnolotti with mint leaves and shallot dice. Thought the fresh mint on top was really only going to be decorative but the larger leaves really did add a blast of nice mint to the bite.
First time making homemade stuffed pasta. The agnolotti dough definitely came out dry, and I didn’t get as good of a mash on the potatoes for the filling as I wanted to. Wish I had a rice or food mill or something, but I did my best with a fork. Probably could have boiled the potatoes for longer too fwiw. With how dry the filling was, I felt like I couldn’t get a good seal when pinching the agnolotti. They came out pretty uneven regardless, but I’m happy for what was my first time! Was NOT enough food though. I had been struggling to motivate myself to cook some “fine cuisine” purely because I didn’t want to put in all the time and effort only to end up needing an actual dinner afterwards. Decided to bite the bullet tonight.
Plating wise, I wish the agnolotti were more evenly cut and that I had identically-sized mint leaves for garnish. I picked through my whole clamshell to do my best, and ended up deciding to arrange them in increasing size order lol. Wish I had topped the quenelle with a leaf too. The agnolotti also aren’t in a perfect circle. At least I wish I had moved the 10-o’clock agnolotti off of the one it’s overlapped with!
mundus1520
You gotta toss the agnolotti in the sauce. That’s what the little pocket is for
seacucumber3000
For any more experienced chefs here, would you have any guesses as to why my sauce didn’t come out uniformly-colored (if you look at like like 9-o’clock from the middle you’ll see darker spots)? I don’t think it split, but perfects part some of the sauce started to caramelize/darken in the saucepan I was using to reheat it?
3 Comments
Inspired by a culurgiones dish I had at a restaurant in Providence, RI. Agnolotti are filled with red potatoes, an aged gouda (couldn’t find pecorino sardo and they had a tasting of the gouda at the grocery store), mint. Saffron sauce was made by steeping saffron in white wine, sweating shallots in butter, then adding the steeped saffron and white wine and finishing with cold butter. I strained out the saffron and shallots from the sauce and quenelled them in the middle. Topped the agnolotti with mint leaves and shallot dice. Thought the fresh mint on top was really only going to be decorative but the larger leaves really did add a blast of nice mint to the bite.
First time making homemade stuffed pasta. The agnolotti dough definitely came out dry, and I didn’t get as good of a mash on the potatoes for the filling as I wanted to. Wish I had a rice or food mill or something, but I did my best with a fork. Probably could have boiled the potatoes for longer too fwiw. With how dry the filling was, I felt like I couldn’t get a good seal when pinching the agnolotti. They came out pretty uneven regardless, but I’m happy for what was my first time! Was NOT enough food though. I had been struggling to motivate myself to cook some “fine cuisine” purely because I didn’t want to put in all the time and effort only to end up needing an actual dinner afterwards. Decided to bite the bullet tonight.
Plating wise, I wish the agnolotti were more evenly cut and that I had identically-sized mint leaves for garnish. I picked through my whole clamshell to do my best, and ended up deciding to arrange them in increasing size order lol. Wish I had topped the quenelle with a leaf too. The agnolotti also aren’t in a perfect circle. At least I wish I had moved the 10-o’clock agnolotti off of the one it’s overlapped with!
You gotta toss the agnolotti in the sauce. That’s what the little pocket is for
For any more experienced chefs here, would you have any guesses as to why my sauce didn’t come out uniformly-colored (if you look at like like 9-o’clock from the middle you’ll see darker spots)? I don’t think it split, but perfects part some of the sauce started to caramelize/darken in the saucepan I was using to reheat it?