Agnolotti del Plin di...Agnolotti del Plin di Manzo al Tartufo

Silk-thin hand-pinched pasta pillows filled with 48-hour braised short rib, finished in a cultured brown butter emulsion with black winter truffle and 24-month aged Parmigiano-Reggiano.

Ingredients

Cooking Instructions

1. 01

   Sear the short ribs in a heavy-bottomed Dutch oven until deep mahogany brown. Remove meat, sauté mirepoix until caramelized, deglaze with Barolo, and return meat with veal jus. Braise at 140°C for 3.5 hours until falling off the bone.

2. 02

   Shred the tender meat, discarding bones and excess fat. Reduce the braising liquid to a thick glaze and fold back into the meat. Season with salt and a touch of freshly grated nutmeg; chill completely until firm.

3. 03

   Create a well with the flour, add egg yolks to the center, and incorporate slowly with a fork. Knead for 10 minutes until the dough is elastic and smooth. Wrap in film and rest at room temperature for at least 60 minutes.

4. 04

   Roll pasta dough through a machine to the thinnest setting (setting 8 or 9). Pipe small mounds of filling 2cm apart along the bottom half of the sheet. Fold the dough over, seal air out, and 'pinch' (plin) the spaces between mounds. Cut with a fluted pasta wheel to create individual pockets.

5. 05

   In a wide copper pan, melt the butter until it smells nutty and turns golden brown. Add sage leaves and a splash of starchy pasta water to create a creamy emulsion.

6. 06

   Boil the agnolotti in heavily salted water for 120 seconds. Transfer directly to the butter sauce using a slotted spoon. Gently toss to glaze each piece of pasta.

7. 07

   Plate immediately in warmed shallow bowls, finishing with freshly shaved black truffle and a fine dusting of Parmigiano-Reggiano.