Chestnut agnolotti with fresh white truffles from East of Paris: The New Cuisines of Austria and the Danube by David Bouley and Mario Lohninger and Melissa Clark (co-author)
- shallots
- chestnuts
- cornmeal
- heavy cream
- crème fraîche
- Madeira wine
- truffle oil
- white truffles
- milk
- chicken stock
- Parmigiano Reggiano cheese
- mushroom stock
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.