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Asking For Agnolotti Sauce Suggestions.

post #1 of 11
Thread Starter 

I've made three types of agnolotti.  Actually, all three taste great naked, but I haven't decided on sauces.

 

1. Ricotta spinach with toasted pine nuts, raisins, and fresh oregano. 

 

2. Potato/ Mushroom (morels, shiitaki/ and brown button - what I had). With onions and truffle oil. 

 

3. Four cheese - Mozzarella/ Goat Cheese, ricotta, Fontina, and Romano. Again, what I had on hand. That makes it five cheese, I guess. 

 

None of these are really specific recipe's. Just made them up loosely based on existing recipes. I still have the water to reconstitute the morels that I used for the mushroom agnolotti. I have cream, garlic, wine, etc. I also have frozen cubes of homemade beef based stock, but trying to stay veg. I also have chicken stock cubes. My oregano plant from last summer is still available also, believe it or not. 

 

Also trying to stay away from tomato based since it's not really tomato season. Sun dried? Canned/ frozen sauce? All of my frozen sauces from last fall are gone. I guess I'm too lazy to spend the time to look through my books. 

 

Suggestions from the cheftalk mind trust?

 

Thanks!!!


Edited by jake t buds - 4/27/14 at 3:17pm
post #2 of 11
Thread Starter 

Looking for ideas for tonight. Thanks again!!

post #3 of 11

Try one as pasta al brodo, pasta in broth. For a change.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #4 of 11
I second the Brodo .

What about lemon butter ? You can definitely make a light white wine sauce .

While your at it Jake have a zip for me ! biggrin.gif

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 11
Thread Starter 

Hmm. Pasta al brodo. That sounds good. I assume the agnolotti is cooked and served in the broth. Which do you think would be more appropriate? 

post #6 of 11
Absolutely ! Laddle them in the broth, cook them 3-4 or till al dente , place in bowl then gently cover with broth , shaves of parm.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 11
Thread Starter 
I understand pasta al brodo requires lots of parm. I'm running low, and think some chives or green onion to garnish would be appropriate - which I don't have. Probably best with the mushrooms? Just had mushroom bourgingion for lunch, so i might try the spinach ricotta with a light white wine sauce. Will definately try the al brodo, though.

Still open to other suggestions since I have lots of agnolotti frozen!!

And yes petals, will have a "zip" in your honor!!
Edited by jake t buds - 4/27/14 at 5:04pm
post #8 of 11

for the mushroom guys, why not a light cream sauce with the wine and grated cheese with more `shrooms and fresh herbs?

my thought being, continue the flavors from the filling to the sauces... light hand though as to not drown out the filling and taste of the delicate pasta

post #9 of 11

Brown butter & sage.

post #10 of 11

Melted butter, fresh lemon juice, s&p, topped with grated Parmesan cheese (& a side of steamed asparagus).

 

Pesto Cream sauce.

post #11 of 11

Personally, I would prefer creamy cheese sauce to tomato one. Have you ever tried sage and walnut sauce?

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