Agnolotti dal Plin in...Agnolotti dal Plin in Consommé di Parmigiano

Hand-pinched veal cheek agnolotti served in a crystal-clear, 36-month aged Parmigiano-Reggiano broth, finished with a delicate drizzle of wild herb oil.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed Dutch oven, sear the seasoned veal cheek in butter until deeply browned on all sides. Remove the veal, add the mirepoix, and sweat until translucent.

2. 02

   Deglaze the pan with the Nebbiolo wine, scraping up the fond. Return the veal to the pot, add the beef stock, cover, and braise on low heat for 3 hours until completely tender.

3. 03

   While the meat braises, prepare the pasta dough. Mound the flour on a clean work surface, make a well in the center, and add the egg yolks. Incorporate the flour slowly, knead for 10 minutes until smooth, wrap in plastic, and rest for 1 hour.

4. 04

   For the broth: Simmer the Parmigiano rinds in 1 liter of water for 2 hours on low heat. Strain the broth, let it cool slightly, then whisk in the egg whites. Bring to a gentle simmer without stirring to form a raft. Strain through a muslin cloth to yield a crystal-clear Parmigiano consommé.

5. 05

   Shred the braised veal cheek finely, discarding any excess fat. Bind the meat with 2 tablespoons of the braising reduction to form a smooth, pipeable filling. Transfer to a pastry bag.

6. 06

   Roll the pasta dough through a pasta machine to paper-thin sheets. Pipe small mounds (about 1 tsp) of the veal filling 2 cm apart along the lower half of the pasta sheet.

7. 07

   Fold the pasta over the filling, pinch the spaces between the fillings to seal, and use a fluted pasta cutter to cut along the fold to create classic 'Plin' agnolotti.

8. 08

   Cook the agnolotti in gently boiling salted water for 2 minutes. Drain carefully.

9. 09

   Arrange 8-10 agnolotti in the center of a shallow heated bowl. Pour the piping hot Parmigiano consommé tableside, and garnish with fresh chervil leaves.