Agnolotti del Plin with...Agnolotti del Plin with Braised Veal Cheek, Saffron Fonduta, and Bone Marrow Jus

Silky hand-folded Piedmontese pasta envelopes filled with rich, 12-hour braised veal cheek, resting on a velvety 36-month Parmigiano-Reggiano saffron emulsion, finished with reduced marrow jus and micro-gremolata.

Ingredients

Cooking Instructions

1. 01

   Season veal cheek generously with sea salt. In a heavy Dutch oven, sear cheeks in oil over high heat until deeply caramelized on all sides. Remove beef, lower heat, add mirepoix, and sweat until soft.

2. 02

   Deglaze with Barolo wine, scraping up all fond. Reduce wine by two-thirds, return veal to the pot, add veal stock, cover tightly, and braise at 130°C (265°F) for 3 hours until completely tender.

3. 03

   Strain braising liquid into a saucepan; skim excess fat. Shred veal cheek extremely fine, mix with a spoonful of reduced braising glaze, adjust salt, pepper, and fresh nutmeg. Transfer filling into a piping bag and chill.

4. 04

   Combine Tipo 00 flour and egg yolks in a bowl, then knead on a clean surface for 10 minutes until smooth and elastic. Wrap tightly in cling film and rest at room temperature for 45 minutes.

5. 05

   For the Saffron Fonduta: Steep saffron threads in warm heavy cream for 20 minutes. Heat cream gently to 65°C (150°F), slowly whisk in 100g of Parmigiano Reggiano until smooth and glossy. Pass through a fine chinois strainer and hold warm.

6. 06

   Roll pasta dough into paper-thin sheets (thickness setting 8 or 9 on pasta machine). Pipe hazelnut-sized dots of filling 2cm apart along the sheet. Fold pasta sheet over filling, pinch between dots ('plin'), and trim with a fluted pasta wheel to seal.

7. 07

   For the Bone Marrow Jus: Reduce remaining braising liquid with bone marrow over medium-low heat until it coats the back of a spoon with a dark, mirror-like gloss. Season to taste.

8. 08

   Cook Agnolotti in boiling salted water for 90 to 120 seconds. Transfer immediately into a skillet with foaming butter and a splash of pasta cooking water to glaze gently.

9. 09

   Plating: Pool warm saffron fonduta in shallow warm bowls. Arrange 7 to 9 Agnolotti del Plin artfully over the cream. Drizzle bone marrow jus around the pasta and finish with a delicate dusting of fresh lemon-parsley gremolata.