Georgia Sweet Corn Agnolotti Recipe
Huitlacoche, Foie Gras, Yuzu Kosho Velouté
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Ingredients
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Agnolotti Dough
Filling
Yuzu Kosho Velouté
Method
Agnolotti Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center.
- 2
- 3
Knead the Dough
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- 4
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 5
Cook Foie Gras
In a skillet over medium heat, add the diced foie gras and cook until just browned. Remove from heat.
- 6
Cook Filling Ingredients
In the same skillet, add sweet corn kernels and huitlacoche. Cook for 5 minutes until tender. Season with salt and pepper.
- 7
Combine Filling
Let the mixture cool slightly, then combine it with the cooked foie gras in a bowl. Mix well.
Yuzu Kosho Velouté Preparation
- 8
- 9
Make Velouté
Pour in the heavy cream and bring to a simmer. Stir in the yuzu kosho and season with salt to taste.
- 10
Thicken Velouté
Simmer for about 5 minutes until slightly thickened. Remove from heat and set aside.
Assembly and Cooking
- 11
Roll Out Dough
Roll out the rested dough on a floured surface until very thin. Cut into squares (about 3 inches).
- 12
Fill and Shape Agnolotti
Place a teaspoon of filling in the center of each square. Fold the dough over to form a triangle and press to seal the edges.
- 13
Cook Agnolotti
Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 4-5 minutes until they float to the top.
- 14
Plate and Serve
Serve the cooked agnolotti topped with the yuzu kosho velouté.