Leeks on Leeks on Leeks agnolotti

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sear the bottom halves of the leeks in I cast iron

Step 2

Cover them in stock and add butter

Step 3

Roast at 350 for 2 hours

Step 4

Blend with lemon juice and zest, Parm, and butter until smooth and salt to taste. Put in a pastry or zip lock bag

Step 5

Make pasta dough with 5 eggs and 454g 00 flour

Step 6

Let dough rest

Step 7

Thinly slice what is left of leeks

Step 8

Put them in cold oil on medium heat stirring frequently

Step 9

Pull them out and onto paper towel when golden

Step 10

Chop leak tops and throw into pot with garlic cloves, peppercorns and bay leaves and create stock by letting simmer for 45 minutes then strain

Step 11

Make a 2:1 ratio of stock and cream (add wine if desired) to make beurre blanc

Step 12

Reduce by 2/3 and add 80g butter and blend (salt and lemon to taste)

Step 13

Roll out rested dough into a long sheet

Step 14

Pipe a line of filling

Step 15

Roll it

Step 16

Pinch into segments

Step 17

Trim

Step 18

Cut into agnolotti

Step 19

Boil them until they float and toss in sauce

Step 20

Plate and top with crispy leeks, Parm and chives

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