Agnolotti del Plin with...Agnolotti del Plin with Duck Confit, Parmigiano Brodo, and Amarena Reduction

Hand-folded Piemontese pasta pockets stuffed with slow-braised duck, floating in a crystalline 36-month Parmigiano broth and accented with bright sour cherry reduction.

Ingredients

Cooking Instructions

1. 01

   Mound the Tipo 00 flour on a clean surface, create a deep well, and add the egg yolks. Incorporate flour gradually into the yolks using a fork until a cohesive dough forms. Knead vigorously for 10 minutes until elastic and smooth. Wrap tightly in cling film and rest at room temperature for 45 minutes.

2. 02

   To make the broth, place the duck stock and Parmigiano rind in a small saucepan. Barely simmer over ultra-low heat for 45 minutes to extract rich umami notes without clouding the stock. Clarify through a fine cheesecloth and keep warm.

3. 03

   In a food processor, pulse shredded duck confit, mascarpone, grated Parmigiano, and a pinch of grated nutmeg until smooth but textured. Transfer into a piping bag fitted with a small round tip.

4. 04

   In a small saucepan, simmer the Amarena cherry syrup with Barolo vinegar until reduced by half into a glossy, tart reduction. Set aside.

5. 05

   Roll the pasta dough through a pasta machine to the thinnest setting (1mm). Pipe small hazelnut-sized mounds of duck filling 2cm apart along the bottom edge of the pasta sheet.

6. 06

   Fold the pasta edge over the filling line to cover. Pinch the pasta firmly between each mound to seal, removing any air pockets. Cut along the length of the fold with a fluted pasta wheel, then pinch/flick each pocket to form the traditional 'plin' shape.

7. 07

   Flash-fry the sage leaves in a drop of butter until translucent and crispy; drain on paper towels.

8. 08

   Cook agnolotti in gently boiling, well-salted water for 90 seconds until they float to the surface.

9. 09

   To serve, emulsify the hot Parmigiano brodo with cold butter using an immersion blender until slightly velvety. Ladle broth into warm shallow bowls, carefully arrange agnolotti, drizzle dotting drops of Amarena cherry reduction, and garnish with crisp sage.