Agnolotti al Parmigiano 36-Mesi...Agnolotti al Parmigiano 36-Mesi in Brodo di Cipolla Tostata

Handcrafted Piedmontese agnolotti filled with a silken 36-month Parmigiano Reggiano fonduta, served in a clarified charred-onion consommé and finished with 25-year Aceto Balsamico Tradizionale.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta dough by mounding the Tipo 00 flour on a marble surface, creating a deep well, and incorporating the yolks and whole egg with a fork until a shaggy mass forms. Knead rigorously for 10-12 minutes until smooth and elastic. Wrap tightly in plastic film and rest at room temperature for 45 minutes.

2. 02

   Create the fonduta filling by gently warming the heavy cream over low heat to 70°C (158°F). Whisk in the microplaned Parmigiano Reggiano in small batches until thoroughly melted and glossy. Emulsify with an immersion blender, pass through a fine chinois, and chill in a piping bag until set.

3. 03

   For the broth, place halved Cipollini onions cut-side down into a dry cast-iron skillet over high heat until deeply charred and caramelized, about 8 minutes. Transfer to a pot with the stock, simmer gently for 35 minutes, strain through muslin cloth, and mount with cold cultured butter; season to taste with sea salt.

4. 04

   Roll the rested pasta dough through a sheeter down to setting 1 (approx. 1mm thickness, translucent). Pipe hazelnut-sized mounds of fonduta along the sheet, fold the pasta over, seal edges, and pinch between mounds to form traditional pocketed agnolotti del plin. Cut with a fluted pastry wheel.

5. 05

   Blanch the agnolotti in gently simmering, well-salted water for 90 to 120 seconds until just tender and the filling is molten.

6. 06

   Plate by arranging 6-8 agnolotti in warm shallow bowls. Tableside, pour the hot charred-onion broth around the pasta, finish each parcel with a drop of traditional balsamic vinegar, and garnish with fresh lemon thyme leaves.