Growing up, I think every kid in central PA eats egg noodles tossed with brown butter and maybe a little chopped parsley. It’s an amazingly simple meal, but also a meal that can be truly transport you. The challenge was to take this dish and bring it to the restaurant kitchen.
We started with filling agnolotti with a combination of brown butter and mascarpone cheese. The agnos are rolled a little thicker than normal to provide a bit of texture to the dish(look at how yellow that pasta dough is…..yep, I have great eggs!) The pasta is glazed with a rhubarb vinaigrette, placed over a crumble of bread crumbs and oats and finished with some fresh asparagus. The horseradish flowers I mentioned in the last post provide a slight sharp/sweet bite to the garnish.
Really a fun dish to execute and EAT. Another great example of ‘EAT LIKE YOU LIVE HERE’!
