Agnolotti del Plin 'Oro'...Agnolotti del Plin 'Oro' with Braised Oxtail & Burro Nocciola

Hand-pinched Piedmontese pasta filled with 12-hour braised oxtail, finished in a nutty cultured brown butter and sage emulsion with 30-month aged Parmigiano.

Ingredients

Cooking Instructions

1. 01

   Sear the oxtail in a heavy-bottomed pot until deeply browned. Remove meat, add mirepoix and sauté until caramelized. Deglaze with Barolo wine, reducing by half.

2. 02

   Return oxtail to the pot, add veal stock, and braise at a low simmer for 3 hours or until the meat falls off the bone. Strain liquid and reduce to a thick glaze.

3. 03

   Shred the oxtail meat finely, removing all fat and bone. Mix with the reduced glaze, nutmeg, and a tablespoon of grated Parmigiano. Chill until firm.

4. 04

   Mound the flour on a wooden board, create a well, and add egg yolks. Gradually incorporate flour into yolks to form a stiff dough. Knead for 10 minutes until elastic. Wrap and rest for 30 minutes.

5. 05

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small mounds of oxtail filling 2cm apart. Fold the dough over, pinch between the mounds to seal (the 'plin'), and cut with a fluted pasta wheel.

6. 06

   In a wide pan, melt butter until it foams and turns a deep hazelnut color. Add sage leaves until crisp. Remove from heat and add a splash of pasta cooking water to emulsify.

7. 07

   Boil the agnolotti in salted water for 2-3 minutes. Transfer directly to the brown butter emulsion. Toss gently to coat.

8. 08

   Plate immediately, garnishing with the crispy sage and a generous dusting of Parmigiano Reggiano.