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Fava Bean Agnolotti with Curry Emulsion Recipe

Fava Bean Agnolotti with Curry Emulsion Recipe

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Ingredients

Count

Nutrition

665

Calories

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Ingredients:

Serving

2 to 3 lb fava beans
3/4 cup fresh bread crumbs
1/4 cup plus 1 1/2 tsp mascarpone
kosher salt
1/2 recipe pasta dough
2 tsp curry powder
2 tbsp chopped scallions
3/4 cup plus 2 tbsp vegetable stock , chicken stock or water
1/4 cup heavy cream
1/4 cup creme fraiche
8 tbsp (4 oz) unsalted butter, cut into chunks
kosher salt and freshly ground black pepper
eighteen 1-inch-long pieces ramps or scallions, blanched, chilled in ice water, drained, and dried
eighteen 1-inch pieces garlic sprouts or garlic chives, blanched, chilled in ice water, drained, and dried

Directions:

For the Fava Bean Filling: Shell the fava beans and peel the skins from the beans (peeling the beans before cooking them prevents gases from being trapped between the bean and the skin that could cause discoloring). Remove the small germ at the side of each bean. You need 1 1/2 cups beans for the filling; reserve any extra beans for another use. Blanch the beans for about 5 minutes, or until tender, and immediately transfer to ice water to chill. When they are cold, drain the beans and spread on paper towels to drain thoroughly.
Place the beans in a food processor with the bread crumbs. Blend until they come together and form a ball. Add the mascarpone and process again until the mixture is smooth. Season to taste with salt. You will have 1 to 1 1/4 cups of filling (enough to fill 48 agnolotti). Refrigerate the mixture until it is cool, or for up to 2 days.
Roll out the dough and fill the agnolotti according to the To Fill Agnolotti instructions. You should have approximately 48 agnolotti.
To complete: For the curry emulsion, toast the curry powder in a small saucepan over medium heat until it is fragrant. Stir in the scallions and heat for another minute. Add the 3/4 cup stock, the cream and crème fraîche, bring to a simmer and cook until the liquid is reduced to 1/2 cup. Swirl in the butter. When the butter is melted, transfer the sauce to a blender. Add the remaining 2 tablespoons stock and blend for 30 seconds to emulsify the mixture. Season with salt and pepper and strain into a wide pan.
Meanwhile, cook the agnolotti in a large pot of lightly salted boiling water until cooked through, 4 to 5 minutes.
Drain the agnolotti, add the agnolotti and ramps to the curry emulsion, and toss over low heat to coat with sauce. Divide the agnolotti and ramps among six serving dishes and garnish the top of each with 3 garlic sprouts. Serve immediately.
The French Laundry Cookbook Artisan

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	664.87 Kcal (2784 kJ)
Calories from fat	269.97 Kcal
		% Daily Value*
Total Fat	30g	46%
Cholesterol	18.78mg	6%
Sodium	4820.28mg	201%
Potassium	1080.44mg	23%
Total Carbs	81.15g	27%
Sugars	24.5g	98%
Dietary Fiber	22.12g	88%
Protein	29.79g	60%
Vitamin C	9.6mg	16%
Iron	6.2mg	34%
Calcium	151.7mg	15%

Amount Per 100 g
Calories	198.46 Kcal (831 kJ)
Calories from fat	80.59 Kcal
		% Daily Value*
Total Fat	8.95g	46%
Cholesterol	5.61mg	6%
Sodium	1438.85mg	201%
Potassium	322.51mg	23%
Total Carbs	24.22g	27%
Sugars	7.31g	98%
Dietary Fiber	6.6g	88%
Protein	8.89g	60%
Vitamin C	2.9mg	16%
Iron	1.8mg	34%
Calcium	45.3mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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