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Chestnut Agnolotti with Fontina and Celery Root Purée
Book Information
The French Laundry Cookbook
Page: 82
Ingredients
Bay Leaf
Beurre Monté (page 135)
Butter
Celery Root
Chestnuts
Garlic
Heavy Cream
Italian Fontina
Mascarpone
Onion
Pasta Dough (page 78)
Vegetable Stock (page 227)
White Pepper
White Truffle Oil
Yukon Gold Potato
Tags
First Course