Agnolotti del Plin with...Agnolotti del Plin with Braised Veal & Bone Marrow Emulsion

Silky handmade egg pasta pillows filled with slow-braised veal shank, bathed in a velvety bone marrow brown butter emulsion and topped with freshly shaved black winter truffle.

Ingredients

Cooking Instructions

1. 01

   Season the veal shank generously with sea salt. In a heavy Dutch oven, sear the shank on high heat until a deep golden crust develops on all sides, then remove and set aside.

2. 02

   Sauté the diced onion, carrots, and celery in the remaining rendered fat until caramelized. Deglaze with Nebbiolo wine and simmer until reduced by half.

3. 03

   Return the veal shank to the pot, add rich veal stock, cover tightly, and braise in an oven preheated to 150°C (300°F) for 2.5 to 3 hours until tender.

4. 04

   Shred the braised veal meat fine, scoop out the rich marrow from the center of the bone, and fold half the marrow, 40g of Parmigiano-Reggiano, and 2 tablespoons of reduced braising jus into the meat. Chill completely.

5. 05

   Prepare the pasta dough by combining Tipo 00 flour and egg yolks until a smooth, elastic dough forms. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

6. 06

   Roll the pasta dough through a pasta machine to paper-thin sheets. Pipe hazelnut-sized mounds of filling spaced 2cm apart along the lower half of the sheet.

7. 07

   Fold the top half of the pasta over the filling, press to seal horizontally, then pinch ('plin') the dough between each filling pocket. Cut along the length with a fluted pasta wheel to create individual agnolotti.

8. 08

   In a wide sauté pan, melt European butter until foaming, whisk in the remaining warm marrow and a ladle of braising liquid to form a glossy, rich emulsion.

9. 09

   Cook the agnolotti in a large pot of salted boiling water for 2 minutes. Transfer directly into the bone marrow emulsion using a spider strainer and toss gently to coat.

10. 10

    Plate the pasta immediately into warm shallow bowls. Garnish with remaining Parmigiano-Reggiano, fresh marjoram leaves, and freshly shaved black truffle.