Recipes
Sweet Onion Agnolotti with Goat Milk Cheese, Brown Butter and Porcini

Sweet Onion Agnolotti with Goat Milk Cheese, Brown Butter and Porcini

From: Chef Ford Fry, JCT Kitchen and Bar, Atlanta. Yield: 48 filled pastas.

Pasta:

500 grams Italian-style 00 flour

70 grams milk

350 grams egg yolks

Onion Filling:

1 lb. onions

½ lb. Fontina cheese, grated

3 Tbsp. butter

3 oz. brioche crumbs

1/3 cup white wine

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