Smoked Duck Agnolotti dal...Smoked Duck Agnolotti dal Plin in Parmigiano Brodo

Silky handcrafted agnolotti stuffed with braised smoked duck, served in a crystal-clear 36-month Parmigiano Reggiano broth with black truffle essence.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the Tipo 00 flour on a clean surface and create a wide well in the center. Add egg yolks and whole egg. Using a fork, gradually whisk flour into eggs until a shaggy dough forms. Knead vigorously by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Prepare the Parmigiano Brodo: Combine the chicken stock, cleaned Parmigiano rinds, halved shallot, and thyme in a saucepan. Simmer gently over low heat for 45 minutes to extract flavor. Strain through a fine cheesecloth-lined sieve to achieve a clear, golden broth. Season lightly with sea salt.

3. 03

   Prepare the filling: In a bowl, combine minced smoked duck, drained ricotta, 50g grated Parmigiano Reggiano, freshly grated nutmeg, salt, and pepper. Mix until smooth and transfer to a piping bag fitted with a small plain tip.

4. 04

   Shape the Agnolotti: Cut pasta dough into quarters. Roll one piece through a pasta machine down to the thinnest setting (1mm). Pipe small, hazelnut-sized mounds of duck filling in a straight line along the bottom length of the pasta sheet, leaving 1.5cm between mounds.

5. 05

   Fold and pinch: Fold the pasta sheet over the filling to enclose it. Pinch the pasta firmly between each mound of filling to seal out air. Use a fluted pasta cutter wheel to seam the long front edge, then pinch-cut between individual mounds to form classic 'plin' pockets. Repeat with remaining dough.

6. 06

   Cook and serve: Cook agnolotti in gently boiling salted water for 2 minutes until tender. Reheat the Parmigiano brodo. Divide cooked pasta into warm shallow bowls, pour broth around the agnolotti, swirl in a drop of cultured butter, and finish with truffle oil or fresh truffle shavings.