I had some turnip and mascarpone cheese in my fridge, and a frozen pork chop. Decide to make some fresh agnolotti's. It turned out deliciously! I rolled out some pasta (French Laundry recipe), and stuffed it with a mixture of pureed turnip, mascarpone, crushed pine nuts, bacon and onion (sauteed together first), and some nutmeg and fresh thyme. Meanwhile, the porkchop was braised in stock with some mirepois, tomato paste, a sliced apple, a couple twigs each of thyme and parsley, pinch of cumin and half a handful of coriander seeds.
When the chop was done I let it cool down in the stock while I was messing around making agnolottis.
To finish I strained the stock, reduced it down with some fresh diced tomatoes. and the chop (torn into bite size bits), cooked off the agnolottis, and browned some butter. I tossed the cooked agnolottis in the reduction, plated it then garnished with with the brown butter and big shavings of parm reg.
The dish turned out superb (IMHO!) Wonderfully rich with a nice acidic balance, a perfect deluxe winter treat. I had a nice bottle of dry Riesling with it (All shared with SO of course!) Highly recommend trying this.
All told it took me about 3 hours to prepare and I had loads of fun making it but even more fun eating it.
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