Fava Bean Agnolotti with Curry Emulsion

Name: Fava Bean Agnolotti with Curry Emulsion
Yield: Makes 6 Servings
Cuisine: French
Ingredients: Eighteen 1-inch pieces garlic sprouts or garlic chives blanched (see Big-Pot Blanching), chilled in ice water, drained, and dried; Eighteen 1-inch-long pieces ramps or scallions, blanched (see Big-Pot Blanching), chilled in ice water, drained, and dried; Kosher salt and freshly ground black pepper; ¼ cup heavy cream; ¼ cup crème fraîche; 8 tablespoons (4 ounces) unsalted butter, cut into chunks; 2 tablespoons chopped scallions; ¾ cup plus 2 tablespoons Vegetable Stock, Chicken Stock, or water; ¼ cup plus 1½ teaspoons mascarpone; Kosher salt; ½ recipe Pasta Dough; 2 teaspoons curry powder; 2 to 3 pounds fava beans; ¾ cup fresh bread crumbs

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

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).

Ingredients

Fava Bean Filling

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

Europe
France
Pasta
Mediterranean

Method

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