Agnolotti Worths Style.
 

I had to do some research to find out what I even made I had no idea if it even had a name.:roll:

Here is what I did.
I boiled some left over dried out bacon ends and pieces in a kettle.
After they were tender I let them cool and put them in a food processor to chop up a wee bit.

I then put the bacon in a skillet and cooked out more of the grease.
The reason for the boiling and food processor was to make all of the bits of bacon exactly the same.

While doing this a mixed up a batch of pasta dough in the mixer and cooked some potatoes and grated up some left over Monterrey jack cheese.

When the potatoes were cooked I drained the bacon and mixed up the potatoes bacon and cheese along with black pepper and garlic in the mixer.

Well after a long arduous process here is the results.
What did I do with the left over filling?
I used the left over egg wash I used as a sticking agent with the filling and added some four.
I then made potato cakes.
Pictures coming soon.

Worth

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Worth
Professionally speaking You may have missed your calling Th0se angolotti look marvelous And by your description sounds delicious.

Hey you never know
Happy & Healthy New Year
Old Chef

The bottom picture looks like a potato knish to me. There's a baked and a fried version. Yummy!

- Lisa

[QUOTE=Old chef;441082]Worth
Professionally speaking You may have missed your calling Th0se angolotti look marvelous And by your description sounds delicious.

Hey you never know
Happy & Healthy New Year
Old Chef[/QUOTE]

Old Chef coming from a professional that is a wonderful complement.

I know I'm a fish out of water, I do inspections on fire protection systems and an instrument tech.

I love to make and create things and what I do is about as far from that as I can get but it pays the bills.:)

Right now they are spread out in the freezer getting ready to pack up in bags for later used.
I dont even want to look at them anymore.:lol:
Maybe one of these days I can have a food truck.:)

Worth

I hope you bring your food truck to the TriCities, WA--I want to meet you and taste some of your cooking!

Worth
You have the first hurdle down in you quest to cook professionally. After you conceive, prepare and finish your dish, you have no desire to consume it. It happens to chefs all the time. Actually there are restaurants that are open late just so chefs can go after their shifts just to eat someone else's meal.
Old chef