Agnolotti del Plin with...Agnolotti del Plin with Braised Veal and Sage Brown Butter

Exquisite hand-pinched Piedmontese pasta filled with slow-braised veal and heritage pork, finished in a nutty brown butter emulsion with 24-month aged Parmigiano-Reggiano.

Ingredients

Cooking Instructions

1. 01

   Searing the Meats: In a heavy-bottomed Dutch oven, sear the cubed veal and pork in olive oil until deeply browned. Add shallots and garlic, then deglaze with white wine.

2. 02

   The Braise: Cover the meat with a small amount of veal stock and simmer for 2 hours until tender. Let cool, then grind finely with the blanched spinach.

3. 03

   The Filling: Fold the grated Parmigiano-Reggiano and nutmeg into the meat mixture. Season with sea salt and white pepper. Transfer to a piping bag.

4. 04

   The Pasta Dough: Mound flour on a marble surface, create a well, and add egg yolks. Incorporate slowly until a silky, elastic dough forms. Knead for 10 minutes and rest for 1 hour covered in film.

5. 05

   Shaping the Plin: Roll the pasta dough into paper-thin sheets (level 8 or 9). Pipe small hazelnut-sized dots of filling 2cm apart. Fold the pasta over, seal, and use the signature 'pinch' (plin) technique to separate the pockets. Cut with a fluted wheel.

6. 06

   The Emulsion: Gently melt butter in a large pan until it foams and begins to smell nutty. Add sage leaves until they turn crisp. Add a ladle of pasta water to create a glossy emulsion.

7. 07

   Finishing: Boil the Agnolotti for 2-3 minutes in salted water. Transfer directly to the butter sauce, tossing gently to coat. Serve immediately with extra cheese and a drizzle of 25-year aged balsamic if desired.