Smoked Ricotta & Bone...Smoked Ricotta & Bone Marrow Agnolotti in Parmigiano Reggiano Consommé

Hand-pinched pasta filled with velvety smoked buffalo ricotta and roasted bone marrow, served floating in a crystal-clear, umami-rich Parmigiano Reggiano consommé infused with lemon thyme.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the Tipo 00 flour on a clean surface, create a deep well in the center, and add 8 egg yolks and 1 whole egg. Gradually incorporate the flour until a cohesive dough forms. Knead vigorously for 10-12 minutes until smooth and elastic. Wrap tightly in cling film and rest at room temperature for 45 minutes.

2. 02

   Prepare the bone marrow: Roast the marrow bones at 200°C (400°F) for 12 minutes. Scoop out the warm marrow and pass it through a fine-mesh sieve into a bowl.

3. 03

   Make the filling: Combine the smoked ricotta, sieved marrow, 50g grated Parmigiano Reggiano, and fresh nutmeg. Season with sea salt and white pepper. Whip until silky, transfer to a piping bag, and chill for 20 minutes.

4. 04

   Prepare the Parmigiano consommé: In a saucepan, bring the stock and Parmigiano rinds to a gentle simmer with lemon thyme. Steep for 30 minutes, then strain out solids. Clarify the stock by whisking in 2 egg whites over medium heat until a raft forms. Strain through a damp muslin cloth to achieve a clear golden consommé. Season to taste and keep warm.

5. 05

   Shape the agnolotti: Roll the pasta dough through a pasta machine into paper-thin sheets (approx. 1mm). Pipe hazelnut-sized dots of filling 2cm apart along the lower half of the sheet. Fold the top half over, pinch firmly between each mound of filling to seal out air, then flip the fold upward and cut using a fluted pasta wheel to create traditional pinched Agnolotti del Plin.

6. 06

   Cook and Assemble: Cook the agnolotti in salted rolling boiling water for 90 seconds until al dente. Drain gently. Divide the agnolotti into shallow warmed serving bowls. Ladle the boiling Parmigiano consommé around the pasta. Garnish with tiny drops of 25-year aged balsamic and fresh micro purple basil.