Agnolotti del Plin con...Agnolotti del Plin con Brasato al Barolo e Spuma di Parmigiano

Handcrafted micro-pinched Piedmontese ravioli filled with meltingly tender Barolo-braised beef cheek, rested on a cloud of 36-month Parmigiano Reggiano emulsion and finished with glossy bone marrow jus and toasted IGP Piedmont hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta dough by creating a well with the Tipo 00 flour on a clean marble surface. Add the egg yolks into the center. Gradually incorporate flour using a fork until a shaggy dough forms, then knead vigorously for 10-12 minutes until smooth and elastic. Wrap tightly in cling film and rest refrigerated for at least 60 minutes.

2. 02

   Season the beef cheek generously with salt and pepper. In a heavy-bottomed cast iron cocotte, sear the meat in olive oil over high heat until deeply caramelized on all sides. Remove the meat, add the mirepoix, and sweat until soft and translucent.

3. 03

   Deglaze the cocotte with the Barolo, scraping up the fond, and reduce the wine by two-thirds. Return the beef cheek to the pot, pour in the veal stock, and add the bouquet garni. Cover tightly and braise in a low oven at 140°C (285°F) for 2.5 to 3 hours until spoon-tender.

4. 04

   Remove the braised cheek from the cooking liquid. Finely shred and mince the meat until homogenous; adjust seasoning with sea salt and a spoonful of strained braising liquid. Strain the remaining braising juices through a fine chinois into a saucepan and reduce over medium heat until a rich, glossy glaze forms.

5. 05

   For the Parmigiano foam: In a small saucepan, bring milk and cream to a gentle simmer (around 80°C / 175°F). Remove from heat, whisk in the finely grated 36-month Parmigiano Reggiano until melted, blend with an immersion blender until emulsified, strain into an ISI siphon charged with one N2O cartridge, and hold warm in a water bath at 60°C.

6. 06

   Roll the rested pasta dough through a pasta machine down to paper-thin transparency (setting 8 or 9). Pipe small hazelnut-sized mounds of beef filling in a straight line along the sheet, fold the dough over, press out all air pockets, and use the traditional Piedmontese 'plin' pinch to seal individual pockets. Trim using a fluted pasta wheel to yield miniature agnolotti.

7. 07

   Cook the agnolotti in heavily salted boiling water for 90 to 120 seconds. Concurrently, melt cultured butter with 2 tablespoons of pasta cooking water in a skillet to create a glossy emulsified glaze. Transfer the cooked agnolotti directly into the butter glaze and gently toss to coat.

8. 08

   To plate: Dispense a pool of warm Parmigiano Reggiano foam in the center of shallow heated artisan ceramic bowls. Artfully arrange the glazed agnolotti over the foam. Drizzle the concentrated Barolo braising reduction around and over the pasta, and garnish with crushed toasted Piedmont hazelnuts and fresh micro-thyme leaves.