Agnolotti dal Plin con...Agnolotti dal Plin con Guancia di Manzo e Tartufo

Delicate hand-pinched pasta filled with rich braised beef cheek and Fontina Val d'Aosta, served in a glossy brown butter and porcini reduction, finished with shaved black truffle and toasted Piedmont hazelnuts.

Ingredients

Cooking Instructions

1. 01

   For the filling: Season the beef cheek generously with salt. In a heavy-bottomed Dutch oven, sear the cheek in olive oil until a deep golden crust forms. Remove and set aside.

2. 02

   Sauté the mirepoix in the same pot until caramelized. Deglaze with the Barolo wine, scraping up the fond. Return the beef cheek to the pot, cover with high-quality beef stock, and simmer gently for 3 hours until completely fork-tender.

3. 03

   Shred the warm beef cheek finely, mixing in a spoonful of the braising liquid and the grated Fontina cheese to bind. Transfer to a pastry bag and chill completely.

4. 04

   For the pasta: Mound the Tipo 00 flour on a wooden board, create a well, and add the egg yolks and whole egg. Incorporate slowly with a fork, then knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic film and rest for 1 hour.

5. 05

   Roll the pasta dough through a pasta machine to paper-thin sheets. Pipe hazelnut-sized mounds of filling 2 cm apart along the lower half of the pasta sheet.

6. 06

   Fold the top edge of the pasta sheet over the filling. Pinch the pasta between the mounds of filling (the 'plin') to seal, then cut along the fold using a fluted pastry cutter to separate the individual agnolotti.

7. 07

   For the sauce: Strain the beef braising liquid and combine with the reserved porcini mushroom soaking liquid. Reduce in a wide pan until syrupy, then whisk in cold butter to emulsify into a glossy glaze.

8. 08

   Cook the agnolotti in salted boiling water for 2-3 minutes. Transfer directly to the glaze, tossing gently to coat the pasta.

9. 09

   Plate the agnolotti immediately, spooning extra glaze over them. Garnish with toasted hazelnuts, grated Parmigiano-Reggiano, and freshly shaved black truffle.