Winter Squash And Walnut Agnolotti by
Chef Derek Gallegos
https://www.sunvalley.com/dining
Sauce:
We browned 1 pound butter and put it in the cooler until hard then cut into small cubes.
2 cups boiling water go in the Vitamix blender.
On lowest speed 1/2 teaspoon xantham gum is added slowly to water, increase speed and slowly add hardened brown butter until emulsified.
What we are making is my spin on a brown "Beurre Monte".
Season with lemon juice and salt.
Filling:
Equal amounts of butternut squash and deep orange sweet potato are roasted. Roast potatoes in skins and reserve skins for dehydrating, we will use them as a powder to garish finished dish. We puree potatoes and squash in foodsprocessor and season with house-smoked
Ricotta salata, ground toasted walnuts, fresh sage, nutmeg and a generous amount of Parmigiano-Reggiano.
We then pipe this mixture into handmade pasta sheets to make our agnolotti.
Plate up:
Take dehydrated potato skins and pulverize in spice grinder into powder, set aside.
Mix 1 tablespoon grape must Saba and
1 tablespoon Minus 8 Dehydr8 late harvest vinegar, set aside.
Fry a handful fresh sage leaves in olive oil until crisp, set aside on paper towel. Boil agnolotti and place on brown butter beurre monte.
