Smoked Ricotta & Bone...Smoked Ricotta & Bone Marrow Agnolotti with Truffle Brodo

Delicately hand-folded Piedmontese pasta filled with applewood-smoked ricotta and roasted marrow, served in a crystal-clear 36-month Parmigiano-Reggiano brodo with fresh black winter truffle.

Ingredients

Cooking Instructions

1. 01

   To make the pasta dough, mound the Tipo 00 flour on a clean marble surface and create a wide well in the center. Add the egg yolks to the well and gently whisk with a fork, gradually incorporating flour from the inner edges until a shaggy dough forms. Knead by hand for 12-15 minutes until satin-smooth. Wrap tightly in plastic film and rest at room temperature for 1 hour.

2. 02

   For the filling, whip the smoked sheep's milk ricotta, softened bone marrow, 50g of fine Parmigiano-Reggiano, and a pinch of freshly grated nutmeg until silky. Transfer to a pastry bag fitted with a round tip and chill for 30 minutes.

3. 03

   Prepare the Parmigiano Brodo by bringing the capon stock to a bare simmer. Whisk in the remaining 100g of Parmigiano-Reggiano rind and cheese. Turn off the heat, cover, and steep for 20 minutes. Strain through a fine chinois lined with cheesecloth to achieve a crystal-clear, amber consommé. Season with a touch of sea salt.

4. 04

   Roll the pasta dough through a pasta machine down to the thinnest setting (0.5mm). Pipe small hazelnut-sized mounds of filling along the sheet, 1.5 cm apart. Fold the dough over the filling, pinch between each mound to seal out air, and use a fluted pasta cutter to pinch and cut classic Agnolotti del Plin pockets.

5. 05

   Gently drop the agnolotti into a large pot of salted boiling water and cook for precisely 90 seconds until they float to the surface.

6. 06

   Meanwhile, emulsion-emulsify the cultured butter with a ladleful of the warm brodo in a shallow sauté pan. Transfer cooked agnolotti directly into the butter glaze using a spider skimmer, tossing gently to coat.

7. 07

   To serve, arrange 8 to 10 agnolotti neatly in the center of warm shallow bowls. Pour the clear, piping-hot Parmigiano brodo around the pasta table-side, and shave generous slices of fresh black winter truffle over the top.