FAVA BEAN AGNOLOTTI WITH CURRY EMULSION

Fava Bean Agnolotti with Curry Emulsion image

Provided by Thomas Keller

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 to 3 pounds fava beans
3/4 cup fresh bread crumbs
1/4 cup plus 1 1/2 teaspoons mascarpone
Kosher salt
1/2 recipe Pasta Dough
2 teaspoons curry powder
2 tablespoons chopped scallions
3/4 cup plus 2 tablespoons vegetable stock, chicken stock or water
1/4 cup heavy cream
1/4 cup crème fraîche
8 tablespoons (4 ounces) unsalted butter, cut into chunks
Kosher salt and freshly ground black pepper
Eighteen 1-inch-long pieces ramps or scallions, blanched, chilled in ice water, drained, and dried
Eighteen 1-inch pieces garlic sprouts or garlic chives, blanched, chilled in ice water, drained, and dried

Steps:

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 1 1/2 cups beans for the filling; reserve any extra beans for another use. Blanch the beans for about 5 minutes, or until tender, and immediately transfer to ice water to chill. When they are cold, drain the beans and spread on paper towels to drain thoroughly.
Place the beans in a food processor with the bread crumbs. Blend until they come together and form a ball. Add the mascarpone and process again until the mixture is smooth. Season to taste with salt. You will have 1 to 1 1/4 cups of filling (enough to fill 48 agnolotti). Refrigerate the mixture until it is cool, or for up to 2 days.
Roll out the dough and fill the agnolotti according to the To Fill Agnolotti instructions. You should have approximately 48 agnolotti.
For the curry emulsion, toast the curry powder in a small saucepan over medium heat until it is fragrant. Stir in the scallions and heat for another minute. Add the 3/4 cup stock, the cream and crème fraîche, bring to a simmer and cook until the liquid is reduced to 1/2 cup. Swirl in the butter. When the butter is melted, transfer the sauce to a blender. Add the remaining 2 tablespoons stock and blend for 30 seconds to emulsify the mixture. Season with salt and pepper and strain into a wide pan.
Meanwhile, cook the agnolotti in a large pot of lightly salted boiling water until cooked through, 4 to 5 minutes.
Drain the agnolotti, add the agnolotti and ramps to the curry emulsion, and toss over low heat to coat with sauce. Divide the agnolotti and ramps among six serving dishes and garnish the top of each with 3 garlic sprouts. Serve immediately.