Agnolotti del Plin with...Agnolotti del Plin with Braised Rabbit and Smoked Provolone Fonduta

Exquisite hand-pinched pasta filled with slow-braised rabbit and heritage pork, served over a silky smoked provolone cream with toasted Piedmont hazelnuts and crispy sage.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pan, sear the rabbit legs and pork shoulder in olive oil until golden. Add garlic, rosemary, and white wine. Cover and braise on low heat for 90 minutes until the meat falls off the bone.

2. 02

   While the meat braises, create the pasta dough by mixing the 00 flour and egg yolks. Knead until smooth and elastic (about 10 mins). Wrap in film and rest at room temperature for 30 minutes.

3. 03

   Shred the braised meat, discarding bones and herbs. Finely mince the meat or pulse briefly in a processor. Season with salt, pepper, and a touch of the braising liquid to keep it moist.

4. 04

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small mounds of filling (size of a hazelnut) along the dough. Fold, seal, and use the 'Plin' pinching technique to create small rectangular pockets. Cut with a fluted pasta wheel.

5. 05

   For the fonduta, gently heat the heavy cream in a small saucepan. Gradually whisk in the smoked provolone until melted and emulsified. Keep warm.

6. 06

   In a separate pan, melt the butter until it begins to foam. Add the sage leaves and fry until crispy. Remove from heat.

7. 07

   Cook the agnolotti in boiling salted water for 2-3 minutes. They will float when ready.

8. 08

   To plate: Spread a circle of smoked provolone fonduta on the plate. Arrange the agnolotti on top. Drizzle with the sage brown butter and garnish with crushed hazelnuts and the crispy sage leaves.