- Agnolotti Dough
- 14 oz. (400 g) flour
- 7 oz. (200 g) extra-fresh egg yolk
- 1 extra-fresh egg
- 1 tbsp. (15 ml) olive oil
- 2 tbsp. (30 ml) 3.25% milk
- 10½ oz. (300 g) Le Hermann cheese
- table salt, to taste
- 2 tsp. (10 ml) white truffle oil
- 5 oz. (150 ml) Mascarpone ANCO
- ½ cup (125 ml) fine cornmeal (polenta)
- 2 tbsp. (30 ml) butter
- 12 cups (3 l) salted water
- ¼ tsp. (1 ml) white truffle (optional)
- Agnolotti Dough
- Place the flour in the bowl of a stand mixer fitted with a hook. At low speed, gradually incorporate the egg yolks and egg. Then, add the olive oil and milk. Mix until the dough comes away from the bowl. Take it out and knead it on a floured surface until it holds together and is firm.
- Using a spatula, mix the cheese, salt, truffle oil and mascarpone together. Put the resulting mixture in a pastry bag. Refrigerate.
- Take 7 oz. (200 g) of dough and form it into a rectangle with your hands. Roll out the dough with a rolling pin until thin. Flour as little as possible.
- Place small portions of stuffing at regular intervals along half of the dough. Fold the other half over this and shape the agnolotti, one by one, driving out the air and pinching the edges together with your thumbs. Trim the edges with a serrated wheel cutter. Place the agnolotti on a bed of fine cornmeal (polenta) to keep them from sticking. Refrigerate.
- Cook the agnolotti in a large saucepan of salted water. Simmer for 3 minutes and remove them with a skimmer.
- In a small saucepan, heat the butter until nut brown. Arrange the agnolotti on warm plates. Drizzle with brown butter. Grate the white truffle immediately before serving.
- Note: During porcini mushroom season, you can also grate them raw!
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