Pheasant & Taleggio Agnolotti...Pheasant & Taleggio Agnolotti dal Plin with Black Truffle

Silky handmade pasta parcels filled with slow-braised pheasant and creamy Taleggio, tossed in a glossy sage brown butter emulsion and finished with freshly shaved black truffle.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, mound the 00 flour and create a deep well in the center. Add the 10 egg yolks and 1 whole egg. Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner walls. Once a shaggy dough forms, knead vigorously by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

2. 02

   In a medium pan, melt 30g of butter over medium-high heat. Season the pheasant meat with salt and pepper, then sear until golden brown on all sides. Add the smashed garlic and rosemary sprig to the pan, cook for 1 minute, then deglaze with white wine. Reduce heat to low, cover, and braise for 25-30 minutes until tender. Discard the garlic and rosemary.

3. 03

   Transfer the braised pheasant and its pan juices to a food processor. Add the Taleggio, Parmigiano-Reggiano, and ricotta. Pulse until the mixture is smooth, creamy, and uniform. Season with salt and pepper to taste, transfer to a pastry bag, and chill until ready to use.

4. 04

   Divide the pasta dough into 4 portions. Using a pasta machine, roll one portion at a time down to the thinnest setting (usually setting 8) to form long, translucent sheets. Keep remaining dough covered.

5. 05

   Pipe hazelnut-sized mounds of pheasant filling in a straight line along the bottom half of the pasta sheet, leaving a 1.5 cm gap between each. Fold the top half of the dough over the filling. Using your thumbs and index fingers, pinch the dough together between the mounds of filling to seal, pushing out any trapped air. Roll the sealed pockets forward once, then use a fluted pasta wheel to cut along the top seam and cut between each pinch to create individual 'Plin' pockets.

6. 06

   Bring a large pot of heavily salted water to a gentle rolling boil. In a large skillet, melt the remaining 100g of butter over medium heat. Allow it to foam and turn a nutty, golden-brown color. Add the sage leaves and cook for 30 seconds until crisp, then pour in the chicken stock, swirling rapidly to create a glossy, emulsified sauce. Turn heat to low.

7. 07

   Drop the agnolotti into the boiling water and cook for 2 to 3 minutes until they float to the surface and are al dente. Use a slotted spoon to transfer the pasta directly into the brown butter emulsion, tossing gently to coat and glaze the pasta.

8. 08

   Spoon the glazed agnolotti into warm shallow bowls, distributing the sage leaves evenly. Spoon a small amount of extra emulsion over the pasta. Finish by shaving the fresh black truffle generously over the top and serve immediately.