Agnolotti del Plin with...Agnolotti del Plin with Toasted Piedmont Hazelnuts and Brown Butter

Delicate hand-pinched pasta filled with a rich trio of roasted meats, finished in a nutty brown butter sauce with crisp sage and aged balsamic.

Ingredients

Cooking Instructions

1. 01

   Prepare the dough by mixing the 00 flour with the egg yolks until a smooth, firm dough forms. Wrap in plastic and rest for at least 1 hour at room temperature.

2. 02

   Create the filling by combining the minced roasted veal, pork, blanched cabbage, and Parmigiano Reggiano. Season with salt, pepper, and a pinch of nutmeg until cohesive.

3. 03

   Roll the pasta dough through a machine until translucent (setting 8 or 9).

4. 04

   Place marble-sized mounds of filling 2cm apart along the lower half of the pasta sheet. Fold the top half over and 'pinch' (plin) the spaces between the filling to seal.

5. 05

   Use a fluted pasta wheel to cut along the fold and between the pinches to create individual small pouches.

6. 06

   In a large skillet, melt the butter over medium heat until it begins to foam and turn a golden brown 'noisette' color. Add the sage leaves until crisp.

7. 07

   Boil the agnolotti in salted water for 2-3 minutes until they float. Transfer directly to the butter sauce with a splash of pasta water.

8. 08

   Emulsify the sauce by tossing gently. Plate immediately, garnishing with crushed hazelnuts and a few drops of aged balsamic.