Agnolotti del Plin with...Agnolotti del Plin with Braised Oxtail and Brown Butter Sage Emulsion

Hand-pinched Piedmontese pasta filled with succulent, 12-hour braised oxtail, finished in a silky cultured butter sauce and 36-month aged Parmigiano Reggiano.

Ingredients

Cooking Instructions

1. 01

   Sear the oxtail in a heavy-bottomed pot until deeply browned. Remove meat, add mirepoix, and sauté until caramelized.

2. 02

   Deglaze with Barolo wine, return the meat to the pot, add beef stock, and braise at 140°C for 3 hours until falling off the bone.

3. 03

   Shred the oxtail meat, discarding bones/fat. Mix with a reduction of the braising liquid and nutmeg. Chill until firm.

4. 04

   Combine flour and egg yolks to form a silky pasta dough. Knead for 10 minutes, wrap in plastic, and rest for 1 hour.

5. 05

   Roll pasta into paper-thin sheets. Place small mounds of filling 2cm apart. Fold the dough over and use the 'Plin' (pinch) technique to seal and cut small rectangular pockets.

6. 06

   In a large pan, melt butter until it begins to foam and smell nutty. Add sage leaves until crisp.

7. 07

   Boil the agnolotti in salted water for 3 minutes. Transfer directly to the brown butter pan with a splash of pasta water.

8. 08

   Emulsify over low heat, tossing gently. Serve immediately topped with freshly grated Parmigiano Reggiano.