Agnolotti del Plin con...Agnolotti del Plin con Coniglio e Tartufo Nero

Hand-pinched Piedmontese pasta pockets filled with succulent braised rabbit and earthy black truffle, finished in a toasted hazelnut and sage brown butter.

Ingredients

Cooking Instructions

1. 01

   On a clean surface, mound the flour and create a well. Pour the egg yolks into the center and gradually incorporate the flour using a fork until a shaggy mass forms. Knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 1 hour at room temperature.

2. 02

   In a heavy-bottomed Dutch oven, sear the rabbit legs in olive oil over medium-high heat until golden brown on all sides. Remove the meat and set aside.

3. 03

   In the same pot, sauté the mirepoix (onion, carrot, celery) until softened. Deglaze with white wine, scraping up the brown bits. Return the rabbit to the pot, add a sprig of thyme and enough water to half-submerge. Cover and braise on low heat for 2 hours.

4. 04

   Once the rabbit is tender, remove the meat and shred it finely, discarding the bones. Strain the braising liquid and reduce it by half. Mix the shredded meat with the reduced liquid, black truffle paste, and Parmigiano-Reggiano to form a thick, savory paste.

5. 05

   Roll the pasta dough through a pasta machine until paper-thin (setting 8 or 9). Place 1/2 teaspoon mounds of filling 2cm apart along the bottom half of the sheet.

6. 06

   Fold the top half of the dough over the filling. Use your fingers to 'pinch' the dough between each mound of filling to create the classic 'plin' shape. Cut with a fluted pasta wheel and set on a floured tray.

7. 07

   In a large skillet, melt the cultured butter until it foams and begins to turn a deep nut-brown color. Add the sage leaves and fry until crisp. Remove from heat.

8. 08

   Cook the agnolotti in boiling salted water for 3 minutes. Using a slotted spoon, transfer the pasta directly into the brown butter. Add a splash of pasta water and toss gently over low heat to create a silky emulsion.

9. 09

   Plate the agnolotti immediately, garnishing with crushed toasted hazelnuts and an extra shaving of fresh truffle if desired.