Agnolotti dal Plin with...Agnolotti dal Plin with Smoked Fontina & Roasted Marrow

Silky handmade egg pasta pockets filled with smoked Fontina Val d'Aosta and roasted marrow, served in a velvet Barolo reduction with pickled chanterelles and crispy sage.

Ingredients

Cooking Instructions

1. 01

   Mound the Tipo 00 flour on a clean marble surface, create a wide well, and add the egg yolks and whole egg. Slowly incorporate the flour into the eggs using a fork until a shaggy dough forms, then knead vigorously for 10-12 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 45 minutes.

2. 02

   Preheat oven to 220°C (425°F). Season marrow bones with sea salt and roast for 15 minutes until molten. Scoop out the warm marrow and render through a fine sieve into a bowl, discarding any large connective tissue. Allow to cool slightly.

3. 03

   Prepare the filling by combining the rendered bone marrow, smoked Fontina, strained ricotta, microplaned Parmigiano-Reggiano, fresh nutmeg, salt, and black pepper. Beat until silky smooth and transfer to a piping bag fitted with a small round tip.

4. 04

   In a small saucepan, bring the white balsamic vinegar, 50ml water, and a pinch of salt to a gentle simmer. Pour over the cleaned chanterelles and set aside to quick-pickle for 20 minutes.

5. 05

   Roll the pasta dough through a pasta machine down to the thinnest setting (0.5mm). Pipe hazelnut-sized mounds of filling 2cm apart along the lower half of the dough sheet. Fold the top half over, seal edges to remove air pockets, and pinch between each mound ('plin'). Cut with a fluted pasta wheel to create classic agnolotti.

6. 06

   In a wide copper pan, reduce the Barolo wine with finely minced shallots over medium-high heat until syrupy and reduced by three-quarters. Reduce heat to low and vigorously whisk in the cold cubed butter, one piece at a time, to create a glossy, emulsified glaze. Season with salt.

7. 07

   Flash-fry the sage leaves in a splash of olive oil for 10 seconds until translucent and crisp; drain on paper towels.

8. 08

   Boil the agnolotti in heavily salted water for 90 seconds to 2 minutes until tender. Transfer directly into the warm Barolo glaze using a spider skimmer, gently tossing to coat each piece.

9. 09

   Plate the glazed agnolotti in a warm shallow bowl. Top with warm drained pickled chanterelles, crispy sage leaves, and a light dusting of 36-month Parmigiano-Reggiano.