Agnolotti del Plin with...Agnolotti del Plin with Braised Veal Shank and Truffled Parmigiano Brodo

Delicately pinched hand-rolled pasta stuffed with slow-braised veal shank, served floating in a translucent, truffle-infused Parmigiano Reggiano broth.

Ingredients

Cooking Instructions

1. 01

   To make the filling, season the veal shank generously with sea salt. Sear in a heavy Dutch oven with 20g butter until deep golden brown on all sides. Remove the veal.

2. 02

   In the same pot, sweat the mirepoix until soft and aromatic. Deglaze with Barolo wine, reducing until syrupy. Pour in the dark veal stock and return the veal shank to the pot. Cover and simmer gently for 2.5 hours until the meat is meltingly tender.

3. 03

   Shred the cooked veal, combining it with the finely chopped wilted spinach, grated Parmigiano Reggiano, nutmeg, and a splash of braising liquid. Puree coarsely in a food processor, season to taste, and chill completely in a piping bag.

4. 04

   For the pasta dough, heap the Tipo 00 flour on a clean surface, create a central well, and add egg yolks. Gradually incorporate the flour into the yolks, kneading for 12-15 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 1 hour.

5. 05

   Simmer the clarified capon broth with the Parmigiano rind over low heat for 45 minutes to infuse. Strain through cheesecloth to maintain absolute clarity and keep warm.

6. 06

   Roll the pasta dough into paper-thin sheets (approx. 1mm thick). Pipe small hazelnut-sized mounds of filling 2cm apart along the lower half of the pasta sheet. Fold the sheet over, seal tightly around each filling mound removing air, and pinch ('plin') between each mound. Trim with a fluted pasta wheel.

7. 07

   Cook the agnolotti in salted boiling water for 2 to 3 minutes until tender yet al dente. Emulsify remaining 40g butter with a splash of brodo in a skillet and toss the pasta gently to glaze.

8. 08

   Arrange the glazed agnolotti into shallow, pre-warmed bowls. Pour the scalding Parmigiano brodo around the pasta table-side, and finish with generous thin shavings of fresh black winter truffle.