Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with Sage-Honey Burro Fuso

Hand-pinched Piedmontese pasta filled with a savory veal and pork braise, bathed in a saffron-infused brown butter sauce with crispy sage and toasted pine nuts.

Ingredients

Cooking Instructions

1. 01

   Combine the Tipo 00 flour, egg yolks, and crushed saffron threads. Knead by hand for 10 minutes until a smooth, elastic dough forms. Wrap tightly in plastic and rest at room temperature for at least 60 minutes.

2. 02

   Sauté the minced veal and pork in a hot pan with a touch of oil until deeply browned. Finely chop the blanched spinach and combine with the meats, Parmigiano Reggiano, and a pinch of nutmeg. Pulse in a food processor until a fine, pipeable paste is formed.

3. 03

   Using a pasta machine, roll the dough into paper-thin sheets (setting 8 or 9). Keep the sheets covered to prevent drying.

4. 04

   Place the filling in a piping bag and pipe small mounds (about 1 tsp each) in a line across the pasta sheet, leaving 2cm between each mound. Fold the dough over and use the 'plin' (pinch) technique to seal each pocket, then cut with a fluted pasta wheel to create individual agnolotti.

5. 05

   In a wide skillet, melt the butter over medium-high heat. Once foaming, add the sage leaves and cook until the butter smells nutty and turns a golden amber color. Whisk in the wildflower honey and a tablespoon of pasta water to emulsify.

6. 06

   Cook the agnolotti in a large pot of boiling salted water for 2-3 minutes or until they float to the surface. Use a slotted spoon to transfer them directly into the sage butter sauce.

7. 07

   Gently toss the pasta to coat. Serve immediately, garnished with toasted pine nuts, crispy sage leaves from the pan, and a final dusting of Parmigiano Reggiano.