Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with Parmigiano Reggiano Fonduta

Hand-pinched saffron pasta filled with slow-roasted veal and heritage pork, served over a velvet-smooth 36-month Parmigiano Reggiano emulsion and finished with fresh black truffle.

Ingredients

Cooking Instructions

1. 01

   Infuse the saffron in 2 tablespoons of warm water. Mound the flour on a wooden board, create a well, and add yolks and saffron water. Knead until a smooth, elastic dough forms. Wrap and rest for 60 minutes.

2. 02

   Finely mince the roasted veal, pork, and spinach. Mix with 50g of grated Parmigiano, nutmeg, and a touch of braising liquid until a cohesive paste forms. Transfer to a piping bag.

3. 03

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

4. 04

   Fold the pasta over the filling, pinch the spaces between the mounds to seal, and use a pasta wheel to cut along the edge and between the pinches to create the classic 'Plin' shape.

5. 05

   For the fonduta, heat the cream to 80°C. Gradually whisk in 150g of Parmigiano Reggiano until melted and emulsified. Keep warm but do not boil.

6. 06

   Cook the agnolotti in boiling salted water for 2-3 minutes until they float. Meanwhile, melt butter in a pan with a splash of pasta water to create a light emulsion.

7. 07

   Drain agnolotti and toss gently in the butter emulsion. Spoon a circular base of fonduta onto warm plates, arrange the agnolotti on top, and finish with generous shavings of fresh black truffle.