Fava Bean Agnolotti with Curry Emulsion

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Fava beans have a high starch content that results in a dense purée, perfect for filling agnolotti. Favas are so delicately flavored, I serve them with curry—just a light backdrop to accentuate their flavor—in an emulsion (a seamless combination of liquid and fat, here stock, or water, and cream).


Fava Bean Filling

  • 2 to 3 pounds fava beans
  • ¾ cup fresh bread crumbs
  • ¼


For the Fava Bean Filling

Shell the fava beans and peel the skins from the beans (peeling the beans before cooking them prevents gases from being trapped between the bean and the skin that could cause discoloring). Remove the small germ at the side of each bean. You need 1½ cups beans for the filling; reserve any extra beans for another use. Blanch the bean