Agnolotti del Plin with...Agnolotti del Plin with Burnt Sage Butter and Piedmont Hazelnut Crumble

Delicate hand-pinched pasta filled with a rich braised meat farce, served in a nutty brown butter emulsion with crispy sage and toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Create a well with the flour on a marble surface. Add egg yolks to the center and gradually incorporate flour until a stiff dough forms. Knead for 10 minutes until elastic, wrap in film, and rest for 1 hour.

2. 02

   Prepare the filling by combining the minced braised meats, chopped spinach, nutmeg, and 50g of Parmigiano. Season with sea salt and black pepper; pulse in a food processor until a fine, uniform paste forms.

3. 03

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Pipe small hazelnut-sized mounds of filling 2cm apart along the lower half of the sheet.

4. 04

   Fold the top half of the dough over the filling. Pinch the spaces between the mounds ('plin') to seal, then cut with a fluted pasta wheel to create individual pouches.

5. 05

   In a large shallow pan, melt the butter over medium-high heat. Continue cooking until the milk solids turn golden brown and emit a toasted nut aroma.

6. 06

   Add the sage leaves to the brown butter for 30 seconds until crisp, then remove the pan from heat and add a small ladle of pasta water to stop the cooking and create an emulsion.

7. 07

   Boil the agnolotti in heavily salted water for 2-3 minutes. Use a spider to transfer them directly into the butter sauce.

8. 08

   Gently toss the pasta to coat. Plate immediately, garnishing with the crispy sage, crushed hazelnuts, and the remaining Parmigiano Reggiano.