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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

1 cup water

to taste, kosher salt

Goat Milk Cheese, Brown Butter & Porcini Mushrooms:

¼ lb. salted butter

½ lb. fresh porcini mushrooms (or other exotic mushrooms), sliced ¼” thick

½ cup red wine veal jus

4 Tbsp. extra virgin olive oil

1 Tbsp. minced fresh garlic

½ cup chicken broth

¼ lb. unsalted butter

to taste, kosher salt

6 oz. Humboldt Fog® (or other ripened goat milk cheese)

For pasta: Place flour on clean work surface and make a well in center. Place yolks and milk into the well and mix yolks and milk together with a fork. Gradually incorporate flour into liquid and form into a ball. Knead well until dough is firm and smooth. Cover with plastic and refrigerate until ready to use.

For onion filling: In a pan, melt butter and sweat onion until translucent. Season to taste with salt. Add white wine and water, cooking until liquid is dry. Turn off heat and add cheese while stirring. Once Fontina is slightly softened, place everything, including brioche, into food processor of blender. Blend until extremely smooth. Season to taste with kosher salt.

For goat milk cheese, brown butter and porcini mushooms: Slowly brown salted butter in a saucepan while whisking. Once butter browns, remove from heat. In another saucepan, bring red wine veal jus to a simmer (it should be thick enough to coat back of a spoon). Whisk in reserved brown butter.

Boil water to cook filled pastas. In large skillet on high heat, coat bottom of pan with olive oil. Sear both sides of mushrooms; place them to the side. Reduce heat to medium and add garlic; cook until light golden in color. Deglaze with chicken broth. Reduce chicken broth until almost dry and whisk in unsalted butter. Be careful not to boil so butter remains emulsified. Once butter is 90 percent melted, remove pan from heat and stir until completely melted. Add mushrooms; salt to taste. Cook frozen pasta for four minutes. Once cooked, drain well and toss into the mushroom mixture. Plate the pastas. Bring veal jus and brown butter mixture back to a boil while whisking. Drizzle over the pasta. Top each filled pasta with a slice of Humboldt Fog® cheese.