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How To make Tortelli Of Potato and Chives with Brown Butter and Sage
4 russet potatoes
boiled 40 minutes -- and peeled 1/2 Cup grated Parmigiano-Reggiano
plus 1/4 C
1/2 Cup chopped chives :
plus 4 T
2 eggs
1/2 Teaspoon freshly grated nutmeg
1 Recipe basic pasta
4 Tablespoons butter
8 sage leaves
Juice of 1/2 lemon
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a mixing bowl, crush potatoes with a masher until smooth. Add cheese, chives, eggs and nutmeg and mix well.
Roll out pasta to thinnest setting and cut into 4-inch squares. Place 1 tablespoon potato mixture in center of each square. Fold opposite corners of each square together and press firmly to seal and form a triangle. Bring the opposite points of the triangle together and press firmly to meld. Continue until all pasta is stuffed and formed into tortelli. Drop pasta into boiling water and cook until tender, about 6 to 7 minutes.
Meanwhile, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain tortelli well, gently pour into saute pan and return to heat. Add remaining chives and cheese, toss to coat and serve immediately.
How To make Tortelli Of Potato and Chives with Brown Butter and Sage's Videos
How to Make Potato Gnocchi with Rōze Traore | Food52 + LG Studio
Chef Rōze Traore dropped by the Food52 test kitchen to show us how to make potato gnocchi from scratch. Watch how he builds it into a beautiful finished plate of crispy, creamy gnocchi topped with butternut squash and pancetta. This recipe is shared in partnership with LG Studio. GET THE RECIPE ►►
INGREDIENTS
2 russet potatoes
1 bunch fresh thyme (reserve a few sprigs for sautéing)
3 cups salt (plus more for seasoning)
2 garlic cloves, smashed
1/4 cup olive oil
1/4 cup ricotta
1 teaspoon chives, finely sliced
2 egg yolks
1/2 to 1 cups all-purpose flour, plus more for dusting
1 teaspoon Dijon mustard
1 medium-size butternut squash
2 tablespoons grapeseed oil, divided
1/4 cup butter, divided
1 whole cinnamon stick (for grating)
1/4 cup white wine
1/2 cup cooked pancetta, cut into ¼-inch to ½-inch cubes
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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Recipe link: traditionalbutnot.com/recipes/ricotta-and-lemon-ravioli
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Irresistible FONDANT POTATOES - 2 Easy Recipes!
The world's best potatoes? In this PIATTO RECIPES video, we'll show you how to make FONDANT POTATOES in two ways: everyday and gourmet versions! These potatoes are famously crispy on the outside and slow cooked in butter and broth—TASTY! You've tried the Food Wishes recipe and Gordon Ramsay's... now try ours!
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In this PIATTO™ video recipe, we present:
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Irresistible FONDANT POTATOES - 2 Easy Recipes!
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Fondant Potatoes are a classic French recipe (pomme de terre fondantes). A perfect appetizer or side. Fondant Potatoes are slow cooked in butter and broth (usually beef broth). This gives these potatoes a crispy outside and a buttery inside.
In this PIATTO RECIPES video, we'll show you two ways to make fondant potatoes: An easier way with very little prep, and a gourmet fondant potatoes recipe for special occasions!
The first way to make fondant potatoes is the most classic one. Potatoes are halved and shaped like olives, then cooked entirely in the oven. This recipe is the version recounted by the famous french chef Auguste Escoffier in the early 1900's.
The second fondant potato recipe is made in the shape of cylinders and requires a two-part cooking process. First, the potatoes are browned on all sides in the pan with clarified butter. Then, they go from the stovetop to the oven to slow cook in broth. This version of the famous pomme de terre fondantes are definitely a showstopper for special occasions!
#potato #food #potatorecipe
INGREDIENTS
Potatoes: 1 potato per cylinder or 1 for two 'olive' shaped potatoes
Clarified Butter: store bought or prepare in advance at home using our video recipe:
Butter: 80 g for adding to the broth in the first recipe
Beef Broth: The best you can find! In this video, we have used a fond brun
Sage and Rosemary (optional): to taste
Fine Salt: only if the broth is low in salt
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TABLE OF CONTENTS
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0:00 intro
0:32 classic fondant potatoes
4:14 cylinder fondant potatoes
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