Agnolotti del Plin con...Agnolotti del Plin con Coniglio e Nocciole

Delicate hand-pinched pasta filled with slow-braised rabbit and aromatic herbs, finished in a Piedmontese brown butter sauce with toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   To make the dough, mound the flour on a wooden board, create a well, and add egg yolks. Gradually incorporate flour until a stiff dough forms. Knead for 10 minutes until smooth, wrap in plastic, and rest for 1 hour.

2. 02

   In a heavy-bottomed pan, sear the rabbit legs in butter until golden. Add the mirepoix and thyme, sautéing until soft. Deglaze with white wine and simmer covered for 45 minutes until the meat falls off the bone.

3. 03

   Shred the rabbit meat, discarding bones. Finely mince the meat and mix with the reduced braising liquid, Parmigiano Reggiano, and nutmeg. Season with salt and pepper. Transfer to a piping bag.

4. 04

   Roll the pasta dough through a machine into paper-thin sheets. Pipe small mounds of filling (size of a hazelnut) along the lower half of the sheet, 2cm apart.

5. 05

   Fold the pasta over the filling, then use your thumb and forefinger to 'pinch' (plin) the gaps between the mounds to seal. Cut with a fluted pasta wheel to create individual agnolotti.

6. 06

   Cook the agnolotti in boiling salted water for 3 minutes. Meanwhile, melt the remaining butter in a large pan until it smells nutty and turns golden brown. Add sage leaves until crisp.

7. 07

   Transfer the pasta directly into the brown butter with a splash of pasta water. Toss gently to emulsify. Serve immediately topped with crushed hazelnuts and extra Parmigiano.