Agnolotti del Plin di...Agnolotti del Plin di Coda alla Vaccinara with Pecorino di Fossa Foam and Celery Essence

A refined Michelin-level reimagining of classic Roman oxtail braised in rich Nebbiolo and bitter cocoa, enveloped in delicate egg-rich pasta, paired with a velvety Pecorino di Fossa emulsion and crisp celery leaf oil.

Ingredients

Cooking Instructions

1. 01

   Sear the seasoned oxtail in a hot Dutch oven with olive oil until deep golden brown on all sides. Remove the meat and sweat the mirepoix until caramelized.

2. 02

   Deglaze with Nebbiolo wine, reducing by half. Add the hand-crushed San Marzano tomatoes, cocoa powder, and returned oxtail. Cover and braise at 140°C (285°F) for 3.5 hours until fork-tender.

3. 03

   Prepare the pasta dough by combining Tipo 00 flour with the egg yolks and whole egg. Knead until smooth, elastic, and satin-finished (about 10 minutes). Wrap tightly in cling film and rest refrigerated for 1 hour.

4. 04

   Shred the warm braised oxtail meat finely, discarding bones and gristle. Strain the braising liquid through a fine chinois into a saucepan and reduce gently until glossy and nape. Season the shredded meat with 2 tablespoons of the reduced jus and adjust seasoning.

5. 05

   Blanch celery leaves in salted boiling water for 10 seconds, immediately shock in ice water, drain completely, and blend with 80ml olive oil at high speed. Strain through cheesecloth to extract a vibrant green celery oil.

6. 06

   To make the foam, gently heat heavy cream to 75°C, whisk in the grated Pecorino di Fossa until melted and smooth, pass through a fine sieve, transfer to a culinary siphon, and charge with one N2O cartridge; keep warm in a water bath at 55°C.

7. 07

   Roll pasta dough thinly to setting 8 (approx. 0.8mm). Pipe hazelnut-sized mounds of oxtail filling along the sheet, fold pasta over, seal edges, and pinch between fillings to create traditional Piedmontese 'plin' pockets. Cut with a fluted pastry wheel.

8. 08

   Boil agnolotti in heavily salted water for 90 to 120 seconds. Meanwhile, emulsify the reduced braising jus with chilled cultured butter in a sauté pan. Transfer the cooked pasta directly into the glaze to coat.

9. 09

   Plate by dispensing a cloud of Pecorino di Fossa foam into the center of warm shallow bowls. Arrange glazed agnolotti decoratively around the foam, drizzle drops of vivid celery oil and aged balsamic, and serve immediately.