Agnolotti del Plin con...Agnolotti del Plin con Faraona, Brodo di Parmigiano e Tartufo

Delicate Piedmontese pinched parcels stuffed with slow-braised guinea fowl and Savoy cabbage, served in a crystalline 36-month Parmigiano Reggiano brodo perfumed with fresh Norcia black truffle.

Ingredients

Cooking Instructions

1. 01

   Prepare the Brodo di Parmigiano: In a saucepan, submerge 150g of Parmigiano Reggiano rinds and coarsely grated cheese in 800ml of cold filtered water. Bring to an ultra-gentle simmer at 85°C (185°F) for 1 hour without boiling to infuse flavors. Strain through a fine chinois lined with muslin cloth; clarify and hold warm.

2. 02

   Prepare the Pasta Dough: Mound Tipo 00 flour on a marble bench, create a well, and add egg yolks and the whole egg. Gradually incorporate flour using a fork until a cohesive dough forms. Knead vigorously for 10-12 minutes until satin-smooth. Wrap tightly in cling film and rest at room temperature for 45 minutes.

3. 03

   Braised Guinea Fowl Filling: In a sauté pan over medium-high heat, brown guinea fowl seasoned with salt and pepper in 10g of butter. Add shallots and thyme; cook until translucent. Deglaze with white wine, reduce completely, then add Savoy cabbage and a splash of brodo. Cover and braise on low heat for 35 minutes until completely tender.

4. 04

   Mince the Filling: Remove the thyme sprigs. Transfer meat and cabbage to a food processor with remaining 50g grated Parmigiano Reggiano and a grating of nutmeg. Pulse until finely minced and emulsified. Season precisely with fleur de sel; transfer to a piping bag and chill for 20 minutes.

5. 05

   Roll and Shape Agnolotti: Roll pasta through a sheeter down to setting 0.5 (nearly translucent, ~1mm). Pipe hazelnut-sized mounds of filling along the sheet with 2cm gaps. Fold pasta over, seal edges firmly to expel all air, then pinch ('plin') between each mound with index finger and thumb. Cut with a fluted pasta wheel into classic pinched envelopes.

6. 06

   Cook the Agnolotti: Bring a wide pot of salted water to a gentle boil (do not boil violently). Drop agnolotti in batches and cook for 90 to 120 seconds until al dente.

7. 07

   Plating: Divide warm, clarified Parmigiano brodo among heated shallow porcelain bowls. Gently transfer agnolotti directly into the broth, glazed with drops of melted cultured butter. Finish tableside with micro-planed or shaved black winter truffle and a touch of crushed fleur de sel.