Winter Squash And Walnut Agnolotti
By Chef Derek Gallegos of Sun Valley Resort
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 Dehydr8, 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.
drizzle over saba/vinegar mixture,
sprinkle sweet potato powder and garnish with sage leaves
