Wild Mushroom & Taleggio...Wild Mushroom & Taleggio Agnolotti del Plin

Hand-pinched pasta pillows filled with earthy roasted mushrooms and melting Taleggio, served in a velvety brown butter-sage emulsion with Piedmontese hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Mound the flour on a wooden board, create a well, and add the egg yolks. Incorporate slowly with a fork to form a dough; knead for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.

2. 02

   Sauté the mushrooms in a small knob of butter over high heat until golden and moisture has evaporated. Cool completely, then blend with Taleggio and ricotta until a smooth paste forms. Transfer to a piping bag.

3. 03

   Roll the pasta dough through a machine into paper-thin sheets (setting 7 or 8). Pipe small dots of filling 2cm apart along the lower half of the sheet.

4. 04

   Fold the dough over the filling and use the 'Plin' technique—pinching the dough between fillings to create individual pouches—then cut with a fluted pasta wheel to create small rectangular parcels.

5. 05

   In a large skillet, melt the remaining butter over medium heat until it foams and begins to smell nutty and turn golden brown. Add sage leaves until crisp, then remove from heat.

6. 06

   Boil the agnolotti in heavily salted water for 2-3 minutes. Emulsify the brown butter with a splash of pasta water and the lemon juice to create a creamy sauce.

7. 07

   Toss the pasta gently in the emulsion. Plate immediately, garnishing with crushed hazelnuts, crispy sage leaves, and a fine dusting of Parmigiano Reggiano.