Agnolotti del Plin al...Agnolotti del Plin al Tartufo e Riduzione al Barolo

Delicate Piedmontese pinched pasta parcels filled with slow-braised veal and Berkshire pork, finished in an emulsion of 36-month Parmigiano-Reggiano, Barolo reduction, and freshly shaved black winter truffle.

Ingredients

Cooking Instructions

1. 01

   Mound the Tipo 00 flour on a marble work surface, create a deep well, and add the egg yolks. Gradually incorporate the flour from the inner rim using a fork until a shaggy dough forms, then knead vigorously for 10 minutes until completely smooth and elastic. Wrap tightly in cling film and rest at room temperature for 45 minutes.

2. 02

   In a food processor, pulse the minced braised veal, roast pork, 50g of grated Parmigiano-Reggiano, a pinch of freshly grated nutmeg, and 15ml of veal glace until a smooth, cohesive farce forms. Season precisely with fine sea salt and white pepper. Transfer into a piping bag fitted with a plain 6mm round tip.

3. 03

   In a small enameled saucepan, combine the Barolo wine with the remaining 45ml of veal glace. Simmer over medium-low heat until reduced by three-quarters to a glossy, syrupy glaze that coats the back of a spoon.

4. 04

   Roll the pasta dough through a pasta roller down to 0.8mm thickness. Pipe hazelnut-sized dots of filling along the sheet, spaced 2cm apart. Fold the dough over the filling, press to expel air between each parcel, pinch ('plin') the spaces tightly with your thumb and index fingers, and cut along the row with a fluted pastry wheel to form individual agnolotti.

5. 05

   Cook the agnolotti in heavily salted boiling water for 90 to 120 seconds until al dente. Concurrently, melt the cultured butter in a wide sauté pan with 3 tablespoons of the pasta cooking water, emulsifying over low heat until creamy.

6. 06

   Transfer the drained pasta directly into the emulsified butter, tossing gently to coat. Swirl in the remaining Parmigiano-Reggiano off the heat. Plate immediately in warm shallow bowls, artistically drizzle ribbons of the Barolo reduction around the pasta, and generously shave fresh black winter truffle over each serving table-side.