Duck Confit Agnolotti del...Duck Confit Agnolotti del Plin with Parmigiano Emulsion

Delicately folded Piemontese pasta pockets stuffed with slow-roasted duck confit, served over a silky 36-month Parmigiano-Reggiano emulsion and finished with 25-year aged balsamic drops.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough by mounding the Tipo 00 flour on a clean surface, creating a wide well in the center, and adding the 12 egg yolks. Gently whisk the yolks with a fork, gradually incorporating flour until a shaggy dough forms.

2. 02

   Knead the dough vigorously for 10 minutes until elastic and satiny smooth. Wrap tightly in plastic wrap and allow it to rest at room temperature for 30 minutes.

3. 03

   Prepare the filling by combining the shredded duck confit, fresh ricotta, 50g of Parmigiano-Reggiano, thyme leaves, and freshly grated nutmeg. Season with sea salt and pass through a fine tamis sieve for an ultra-smooth texture. Transfer into a piping bag.

4. 04

   Roll the pasta dough through a pasta machine into paper-thin sheets (setting 8 or 9). Pipe hazelnut-sized mounds of filling along the lower edge of the sheet, spaced 1.5 cm apart.

5. 05

   Fold the top half of the pasta sheet over the filling rows. Pinch the dough firmly between each pocket ('plin') to seal out air bubbles, then cut across with a fluted pasta wheel to yield individual Agnolotti del Plin.

6. 06

   Prepare the emulsion: In a saucepan over low heat, bring the heavy cream and 25g butter to a bare simmer. Remove from heat, whisk in the remaining 100g of Parmigiano-Reggiano until melted, and aerate using an immersion blender until light and foamy.

7. 07

   Boil the agnolotti in well-salted water for 2 minutes until tender. Transfer directly to a skillet with the remaining 25g butter and a splash of pasta water, tossing gently to glaze.

8. 08

   Spoon the warm Parmigiano emulsion onto the center of warmed serving plates. Artfully arrange the agnolotti on top and finish with small drops of aged balsamic vinegar.