Agnolotti del Plin con...Agnolotti del Plin con Stinco di Vitello e Fonduta al Tartufo

Delicate handmade Piedmontese pasta pockets stuffed with slow-braised Nebbiolo veal shank, set atop a velvety 36-month Parmigiano Reggiano fonduta and finished with black truffle emulsion.

Ingredients

Cooking Instructions

1. 01

   Make pasta dough: Mound Tipo 00 flour on a clean surface, create a well, add egg yolks and whole egg. Gently whisk eggs and gradually incorporate flour until a dough forms. Knead for 10-12 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 1 hour.

2. 02

   Braise the veal: Season veal shank generously with sea salt and black pepper. In a heavy Dutch oven, sear veal in olive oil over high heat until deeply golden brown on all sides. Remove veal and set aside.

3. 03

   Build the braising liquid: Add mirepoix to the same pot and sweat until softened. Deglaze with Nebbiolo wine, reducing by half. Return veal shank to the pot, pour in veal stock, and add thyme and rosemary. Cover tightly and braise at 150°C (300°F) for 2.5 to 3 hours until completely tender.

4. 04

   Prepare the filling: Remove veal shank, shred meat finely, discarding bone and sinew. Strain braising liquid and reduce in a saucepan until a thick glaze forms. Mix 3 tablespoons of reduced jus and 30g grated Parmigiano Reggiano into shredded veal. Pass through a fine meat grinder or chop meticulously into a smooth paste. Season to taste and transfer to a piping bag.

5. 05

   Shape Agnolotti del Plin: Roll pasta dough through a pasta machine down to ultra-thin setting (approx. 1mm). Pipe hazelnut-sized mounds of filling 1.5 cm apart along the bottom half of the dough sheet. Fold top dough over filling, press air out, and pinch dough between fillings ('plin' means pinch). Trim edge with a fluted pasta wheel to seal.

6. 06

   Prepare Parmigiano Fonduta: Heat cream and milk in a heatproof bowl set over simmering water (bain-marie). Gradually whisk in 90g Parmigiano Reggiano until smooth and velvety. Keep warm over low heat without boiling.

7. 07

   Cook and plate: Drop agnolotti into boiling salted water for 90 seconds. Meanwhile, melt butter in a wide skillet with a splash of pasta water and remaining reduced veal glaze to create an emulsion. Toss cooked agnolotti gently in the pan sauce.

8. 08

   Assembly: Spoon warm Parmigiano fonduta into shallow heated bowls. Neatly arrange 10-12 agnolotti on top. Drizzle remaining glaze emulsion over pasta and finish generously with freshly shaved black truffle and a pinch of Maldon salt.