Agnolotti del Plin in...Agnolotti del Plin in 'Oro Liquido' Brown Butter & Sage

Exquisite hand-pinched Piedmontese pasta filled with a slow-braised trio of meats, bathed in a toasted hazelnut-scented butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Sauté the veal, pork, and rabbit in a heavy-bottomed pan until deeply caramelized. Add a splash of dry white wine and braise with aromatics until fork-tender, approximately 2 hours.

2. 02

   Finely grind the cooled braised meats. Mix thoroughly with the chopped spinach, grated Parmigiano, and nutmeg. Season precisely with sea salt and black pepper; transfer to a piping bag.

3. 03

   On a clean surface, create a well with the flour. Add egg yolks and slowly incorporate. Knead for 10 minutes until a smooth, silky dough forms. Wrap in film and rest for at least 30 minutes at room temperature.

4. 04

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small 1cm mounds of filling along the sheet. Fold the dough over and use the 'Plin' pinch technique to seal, then cut with a fluted pasta wheel.

5. 05

   In a wide copper skillet, melt the butter over medium heat. Continue cooking until the milk solids turn golden amber and emit a nutty aroma. Add the sage leaves and fry until translucent and crisp.

6. 06

   Cook the agnolotti in boiling salted water for 2-3 minutes. Using a slotted spoon, move them directly into the brown butter skillet along with the veal jus and a small ladle of pasta water.

7. 07

   Vigorously toss the pasta over low heat to emulsify the fats into a glossy coating. Serve immediately on warmed plates, finished with a final dusting of Parmigiano Reggiano.