Agnolotti del Plin al...Agnolotti del Plin al Barolo e Burro Nocciola

Hand-pinched Piedmontese pasta filled with Barolo-braised beef short rib, served in a velvet brown butter and sage emulsion with toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Sear the short ribs in a heavy-bottomed pot until deeply browned. Add a mirepoix (onion, carrot, celery) and sauté until caramelized.

2. 02

   Deglaze with Barolo wine and simmer low and slow for 3 hours until the meat is falling apart. Shred the meat finely and discard any excess fat.

3. 03

   Mix the shredded beef with Parmigiano Reggiano and a pinch of nutmeg. Pulse in a food processor until it forms a smooth, pipeable paste. Transfer to a pastry bag.

4. 04

   Create the pasta dough by mixing flour and egg yolks. Knead until smooth and elastic, then wrap in plastic and rest for 30 minutes.

5. 05

   Roll the pasta into paper-thin sheets. Pipe small dots of filling 2cm apart. Fold the dough over, seal, and use the 'plin' (pinch) technique to create small rectangular pockets. Cut with a fluted pasta wheel.

6. 06

   In a wide skillet, melt the butter until it begins to foam and turn a nutty brown. Add sage leaves and fry until crisp.

7. 07

   Boil the agnolotti in salted water for 2-3 minutes until they float. Transfer directly into the brown butter with a splash of pasta water to emulsify.

8. 08

   Plate the agnolotti, garnishing with the crispy sage, crushed hazelnuts, and a few drops of aged balsamic vinegar.