Agnolotti del Plin con...Agnolotti del Plin con Guancia di Vitello e Spuma di Parmigiano

Delicate hand-folded Piedmontese pasta parcels stuffed with tender braised veal cheek and smoked ricotta, floating in a golden saffron-infused Parmigiano Reggiano consommé.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed Dutch oven, sear the seasoned veal cheek until deeply caramelized on all sides. Deglaze with Barolo wine, reduce by half, then submerge in 200ml of veal stock. Cover and braise at 150°C (300°F) for 2.5 hours until fork-tender.

2. 02

   Shred the cooked veal cheek finely and blend lightly with smoked ricotta, 50g of Parmigiano-Reggiano, and a tablespoon of braising reduction until a silky filling forms. Transfer to a pastry bag and chill.

3. 03

   Make pasta dough: mound Tipo 00 flour, form a well, and add egg yolks and whole egg. Incorporate flour gradually, knead for 10 minutes until smooth and elastic, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes.

4. 04

   To prepare the consommé, gently simmer the remaining 800ml veal stock with saffron threads and Parmigiano rinds for 30 minutes. Strain through a fine-mesh chinois lined with double cheesecloth to achieve a crystal-clear golden broth.

5. 05

   Roll pasta dough through a pasta machine into paper-thin sheets (setting 8 or 9). Pipe hazelnut-sized dots of filling 2cm apart along the lower half of the pasta sheet. Fold the top half over, pinch firmly between filling dots to seal, then use a fluted pasta wheel to cut along the edge and pinch ('plin') each individual agnolotti.

6. 06

   In a small skillet, heat the butter until foaming and fragrant brown (beurre noisette). Flash-fry sage leaves for 10 seconds until translucent and crisp; transfer leaves to paper towels.

7. 07

   Boil agnolotti in well-salted water for 90 to 120 seconds until tender and floating. Gently transfer with a slotted spoon to a pan with a splash of brown butter and pasta water, swirling to glaze.

8. 08

   To assemble, arrange 6-8 glazed agnolotti in a heated shallow pasta bowl. Pour the piping-hot saffron-Parmigiano consommé table-side around the pasta. Garnish with crisp sage, remaining grated Parmigiano, and delicate drops of 25-year aged balsamic vinegar.