Agnolotti del Plin with...Agnolotti del Plin with Braised Rabbit and Burnt Sage Butter

Hand-pinched Piedmontese pasta filled with slow-braised rabbit, finished in a nutty hazelnut-infused brown butter sauce.

Ingredients

Cooking Instructions

1. 01

   Create a well with the flour on a marble surface. Add egg yolks to the center and gradually incorporate flour until a stiff dough forms. Knead for 10 minutes until smooth, wrap in plastic, and rest for 1 hour.

2. 02

   In a heavy-bottomed pan, sear the rabbit meat in olive oil until golden. Add garlic and rosemary, then deglaze with white wine and reduce by half.

3. 03

   Add chicken stock to the rabbit, cover, and simmer on low heat for 90 minutes until the meat is falling apart. Shred the meat finely and mix with 50g of Grana Padano and a splash of the braising liquid to form a thick paste. Chill completely.

4. 04

   Roll the pasta dough through a machine to the thinnest setting. Pipe small mounds of rabbit filling (size of a hazelnut) along the dough, 2cm apart.

5. 05

   Fold the pasta over the filling, pinch the gaps between the filling to seal (the 'plin'), and cut with a fluted pasta wheel to create individual parcels.

6. 06

   In a large skillet, melt the butter until it begins to foam and turn amber. Add sage leaves and fry until crisp. Add a small ladle of pasta water to emulsify.

7. 07

   Boil the agnolotti in salted water for 3 minutes. Transfer directly to the butter sauce, tossing gently to coat.

8. 08

   Serve immediately topped with crushed hazelnuts, remaining Grana Padano, and the crisp sage leaves.