Agnolotti dal Plin with...Agnolotti dal Plin with Duck Confit and Black Truffle Emulsion

Delicate, hand-pinched Piedmontese pasta filled with rich slow-cooked duck confit, bathed in a glossy black truffle and brown butter emulsion, and finished with toasted Piedmont hazelnuts.

Ingredients

Cooking Instructions

1. 01

   On a clean marble work surface, mound the Tipo 00 flour and create a deep well in the center. Add the 12 egg yolks and 1 whole egg into the well.

2. 02

   Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms. Knead the remaining flour in by hand until a cohesive dough forms. Knead vigorously for 10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

3. 03

   In a food processor, pulse the shredded duck confit, mascarpone, Parmigiano-Reggiano, and a pinch of freshly grated nutmeg until a smooth, pliable paste forms. Season with salt and pepper to taste. Transfer the filling to a pastry bag with a plain round tip and refrigerate until needed.

4. 04

   Divide the pasta dough into four portions. Keep covered what you are not using. Roll one portion through a pasta machine, starting at the widest setting and progressively going down to the thinnest setting (typically level 8 or 9) until translucent. Lay the sheet flat on a lightly floured surface.

5. 05

   Pipe small hazelnut-sized mounds of filling along the bottom half of the pasta sheet, leaving a 1.5 cm gap between each. Fold the top half of the pasta sheet over the filling. Press the dough firmly around each mound of filling to expel any trapped air, creating a tight seal.

6. 06

   Pinch the dough between each pocket of filling to create the classic 'plin' shape. Using a fluted pasta cutter wheel, cut along the top of the folded dough, then cut vertically between each pinched pocket to separate the agnolotti. Transfer to a tray dusted with semolina.

7. 07

   In a large skillet over medium-high heat, bring the veal demi-glace to a simmer. Reduce the heat to low and whisk in the chilled cubes of butter one by one to create a glossy, emulsified sauce. Stir in the black truffle paste and season with a pinch of salt. Keep warm.

8. 08

   Cook the agnolotti in a large pot of boiling, salted water for 2 to 3 minutes until they float and are tender. Using a slotted spoon, transfer the pasta directly into the truffle butter emulsion, tossing gently to coat for 1 minute.

9. 09

   Plate the agnolotti immediately, spooning the luxurious emulsion over them. Garnish with crushed toasted hazelnuts, freshly shaved black truffle (optional), and micro-herbs. Serve immediately.