Agnolotti del Plin in...Agnolotti del Plin in Parmigiano-Reggiano Broth with Fresh Black Truffle

Delicate, hand-pinched Piedmontese pasta filled with slow-braised veal and pork, served in a crystal-clear Parmigiano-Reggiano rind broth and finished with freshly shaved black winter truffle.

Ingredients

Cooking Instructions

1. 01

   For the filling: Melt 15g of butter in a heavy-bottomed pan over medium-high heat. Sear the cubed veal and pork until deeply browned on all sides. Deglaze the pan with white wine, scraping up the fond. Lower the heat, cover, and let simmer gently for 90 minutes until the meat is fork-tender. Let cool slightly.

2. 02

   Process the filling: Finely chop the braised meats and the blanched spinach. Transfer to a food processor and pulse with the grated Parmigiano-Reggiano, the remaining 15g of butter, and a pinch of nutmeg until a smooth, cohesive paste forms. Season to taste with salt and pepper. Transfer to a piping bag and chill.

3. 03

   For the pasta: Mound the 00 flour on a clean work surface and create a well in the center. Add the egg yolks and whole egg. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls. Knead the dough by hand for 10 minutes until smooth and elastic. Wrap tightly in plastic film and rest at room temperature for 30 minutes.

4. 04

   For the broth: Combine the chicken stock and Parmigiano-Reggiano rinds in a medium saucepan. Simmer gently over low heat for 1 hour to extract the rich umami flavors. Strain the broth through a fine-mesh sieve lined with cheesecloth to obtain a crystal-clear liquid. Keep warm.

5. 05

   Shape the agnolotti: Divide the pasta dough into portions and roll through a pasta machine to the thinnest setting. Lay a sheet flat on a lightly floured surface. Pipe small, hazelnut-sized mounds of filling along the sheet, leaving 1.5 cm of space between each. Fold the pasta sheet over the filling. Pinch the pasta tightly between the mounds to seal, then use a fluted pastry wheel to cut along the fold and between the pinches, forming the classic folded 'plin' pocket.

6. 06

   Cook the pasta: Bring a large pot of salted water to a gentle rolling boil. Drop the agnolotti into the water and cook for 2 to 3 minutes until they float and are cooked al dente. Gently drain using a slotted spoon.

7. 07

   Assemble and serve: Divide the hot Parmigiano broth among four shallow, warm bowls. Arrange the cooked agnolotti delicately in the center of each bowl. Shave the fresh black truffle generously over the top of the pasta at the table. Serve immediately.