Agnolotti del Plin al...Agnolotti del Plin al Midollo e Salvia

Hand-pinched Piedmontese pasta filled with Barolo-braised veal, served in a luxurious emulsion of roasted bone marrow, cultured butter, and crispy sage.

Ingredients

Cooking Instructions

1. 01

   Sear the veal shank in a heavy-bottomed pot until browned. Add the mirepoix, sauté until soft, then deglaze with Barolo. Cover with a small amount of veal stock and braise at 150°C for 3 hours until falling off the bone.

2. 02

   Prepare the pasta dough by combining flour, egg yolks, and the whole egg. Knead until smooth and elastic (about 10 minutes). Wrap in film and rest at room temperature for at least 1 hour.

3. 03

   Shred the braised veal meat, discarding the bone. Mix with 30g of Parmigiano, nutmeg, and a spoonful of the braising liquid. Puree slightly for a smooth yet textured filling. Transfer to a piping bag.

4. 04

   Roast the marrow bones at 200°C for 15 minutes. Scoop out the marrow and pass through a fine sieve; keep warm.

5. 05

   Roll the pasta dough 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 parcels. Cut with a fluted pasta wheel.

6. 06

   In a large pan, melt the butter until it begins to foam. Add sage leaves and fry until translucent and crisp. Whisk in the roasted marrow and a splash of pasta water to create a glossy emulsion.

7. 07

   Boil the agnolotti in salted water for 3 minutes. Transfer directly into the marrow butter sauce. Toss gently to coat.

8. 08

   Plate immediately, garnishing with the crispy sage and the remaining Parmigiano Reggiano.