Agnolotti del Plin con...Agnolotti del Plin con Sugo d'Arrosto

An exquisite Piedmontese classic featuring delicate, hand-pinched pasta filled with a rich three-meat braise, glazed in a glossy, deeply savory veal reduction and finished with toasted Piedmont hazelnuts.

Ingredients

Cooking Instructions

1. 01

   To make the pasta dough, mound the Tipo 00 flour on a clean marble surface and create a deep well in the center. Add the 10 egg yolks and 1 whole egg to the well. Gently whisk the eggs with a fork, gradually incorporating flour from the inner walls. Once a shaggy dough forms, knead vigorously for 10-12 minutes until smooth, elastic, and velvety. Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes.

2. 02

   In a heavy-bottomed Dutch oven, melt 30g of butter over medium-high heat. Season the veal, pork, and rabbit generously with salt. Sear the meats in batches until deeply browned on all sides. Return all meat to the pot, add the smashed garlic and rosemary sprig, and deglaze with the white wine, scraping up the browned bits. Simmer until the wine is reduced by half.

3. 03

   Add 100ml of the veal broth to the pot, cover, and reduce heat to low. Simmer gently for 45 minutes to 1 hour, or until the meats are exceptionally tender. Remove from heat, discard the rosemary and garlic, and let cool slightly.

4. 04

   Meanwhile, blanch the escarole in salted boiling water for 2 minutes. Drain, plunge into ice water, squeeze out every drop of excess moisture, and finely chop.

5. 05

   Pass the braised meats and the chopped escarole through a meat grinder on the finest setting (or pulse finely in a food processor). Transfer to a bowl, fold in the grated Parmigiano-Reggiano and a pinch of nutmeg. Season with salt, pepper, and a tablespoon of the remaining braising liquid to create a smooth, moist, and spreadable filling. Transfer to a pastry bag.

6. 06

   Divide the pasta dough into portions. Using a pasta machine, roll a portion of dough out to paper-thin consistency (typically the second-to-last setting). Keep the remaining dough covered.

7. 07

   Lay the pasta sheet on a lightly floured surface. Pipe hazelnut-sized mounds of filling along the lower half of the sheet, leaving about 2cm of space between each. Fold the top edge of the pasta over the filling. Pinch the pasta between the mounds of filling to seal, pushing out any air. Using a fluted pasta cutter, cut along the folded edge, then cut vertically between each pinch with a swift 'plin' (pinch) motion to separate the individual pockets. Place on a semolina-dusted tray.

8. 08

   In a large skillet, combine the remaining 150ml of veal broth and the remaining 70g of butter. Bring to a simmer over medium heat, whisking constantly to emulsify into a glossy, velvety glaze (Sugo d'Arrosto). Season with salt and pepper.

9. 09

   Cook the agnolotti in a large pot of gently boiling, salted water for about 2 to 3 minutes, or until they float and the pasta is al dente. Use a spider strainer to transfer the agnolotti directly into the emulsified glaze.

10. 10

    Gently toss the pasta in the sauce over low heat for 1 minute to coat thoroughly. Plate immediately, spooning extra glaze over the top. Grate the toasted Piedmont hazelnuts and additional Parmigiano-Reggiano over the dish before serving.