Agnolotti dal Plin with...Agnolotti dal Plin with Roasted Veal and Black Truffle Butter

Delicate Piedmontese hand-pinched pasta filled with slow-roasted veal and pork, glazed in an elegant emulsified black truffle butter and rich veal demi-glace.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a clean work surface and make a deep well in the center. Pour the egg yolks into the well. Using a fork, gently whisk the yolks, gradually incorporating flour from the inner walls of the well. Once a thick paste forms, use your hands to incorporate the remaining flour and knead vigorously for 10-12 minutes until smooth, elastic, and velvety. Wrap in plastic wrap and rest at room temperature for at least 1 hour.

2. 02

   For the filling, sear the veal and pork cubes in a hot pan with a splash of oil until deeply caramelized. Lower the heat, cover, and cook until tender (approx. 45 minutes). Let cool slightly, then finely mince or grind in a meat grinder. Squeeze all moisture from the blanched spinach, chop finely, and mix with the meats, grated Parmigiano-Reggiano, and nutmeg. Season with sea salt and black pepper to taste. Transfer the mixture to a piping bag.

3. 03

   Using a pasta machine, roll the dough out to paper-thin sheets (usually the lowest or second-lowest setting). Dust lightly with semolina flour to prevent sticking.

4. 04

   Pipe hazelnut-sized mounds of filling along the pasta sheet, leaving a 1.5 cm gap between each. Fold the bottom edge of the pasta sheet over the filling. Pinch the spaces between the fillings firmly with your thumb and index finger to seal (this creates the 'plin', or pinch). Use a fluted pasta wheel to cut along the top of the folded pasta, then cut between each pinch to separate the individual agnolotti.

5. 05

   In a wide pan, warm the veal demi-glace. Gradually whisk in the cold cubed butter over low heat to create a glossy, emulsified sauce. Shave half of the fresh black truffle into the sauce.

6. 06

   Cook the agnolotti in a large pot of boiling salted water for 2-3 minutes until they float to the surface. Gently transfer them with a slotted spoon directly into the emulsified truffle butter sauce. Toss gently to coat.

7. 07

   Plate the agnolotti immediately, spooning the remaining sauce over the top. Finish by shaving the remaining fresh black truffle and a light dusting of Parmigiano-Reggiano over the dish.