Agnolotti del Plin with...Agnolotti del Plin with Burro di Timo and Parmigiano Cloud

Exquisite hand-pinched Piedmontese pasta filled with roasted veal and savoy cabbage, glazed in a mountain butter and thyme emulsion, finished with a 24-month aged Parmigiano Reggiano foam.

Ingredients

Cooking Instructions

1. 01

   Prepare the dough by mixing 00 flour and egg yolks until a smooth, elastic ball forms. Wrap in film and rest at room temperature for at least 30 minutes.

2. 02

   Create the filling: Combine the roasted minced veal, chopped cabbage, 50g of Parmigiano, nutmeg, and a tablespoon of veal jus. Season with salt and pepper. Transfer to a piping bag.

3. 03

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small dots of filling 2cm apart along the lower half of the sheet.

4. 04

   Fold the pasta over, pinch the spaces between the filling to create the 'plin' (pinch), and cut with a fluted pasta wheel to form small rectangular pouches.

5. 05

   For the Parmigiano Cloud: Heat milk and cream in a small saucepan. Whisk in the remaining 100g of Parmigiano until melted. Do not boil. Strain through a chinois and use an immersion blender to create a stable foam at the surface.

6. 06

   In a large pan, melt the butter with thyme sprigs and a splash of pasta water to create a glossy emulsion.

7. 07

   Boil the agnolotti in salted water for 2-3 minutes until they float. Transfer directly to the butter emulsion and toss gently to coat.

8. 08

   Plate the agnolotti in a shallow bowl, drizzle with the remaining veal jus, and top with a generous spoonful of the Parmigiano foam. Garnish with tiny thyme leaves.