Agnolotti del Plin with...Agnolotti del Plin with Castelmagno, Barolo Glaze, and Winter Truffle

Handcrafted micro-pinched pasta pillows filled with aged Castelmagno cheese and roasted veal shoulder, served over a rich Barolo reduction, emulsified cultured butter, and shaved black winter truffle.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta dough by mounding the Tipo 00 flour on a clean marble surface. Form a well in the center and add the egg yolks and whole egg. Slowly incorporate the flour from the inner edge until a stiff dough forms. Knead vigorously for 10-12 minutes until satin-smooth. Wrap tightly in plastic wrap and rest at room temperature for 1 hour.

2. 02

   Make the filling: In a bowl, combine the minced braised veal shoulder, Castelmagno cheese, drained ricotta, and freshly grated nutmeg. Season with fine sea salt and white pepper. Pass through a tamis or fine sieve for an ultra-silky texture, then transfer to a piping bag.

3. 03

   For the Barolo reduction: Combine Barolo wine and veal stock in a small copper saucepan. Simmer over medium-low heat until reduced to a syrupy, glossy demi-glace consistency (roughly 60ml). Season to taste and keep warm.

4. 04

   Roll the rested pasta dough through a pasta machine down to the thinnest setting (translucent sheets, about 0.5mm). Pipe hazelnut-sized dots of filling along the bottom half of the sheet, spaced 1.5 cm apart. Fold the top half over, seal edges, pinch between each filling mound to form pockets ('plin'), and slice across with a fluted pasta wheel.

5. 05

   Bring a large pot of aggressively salted water to a gentle rolling boil. Drop the agnolotti and cook for exactly 90 to 120 seconds until al dente.

6. 06

   Meanwhile, in a wide sauté pan, melt 100g cultured butter with the fresh sage leaves over medium heat until gently foaming and slightly hazelnut-scented (noisette). Gently mount with 2 tablespoons of starchy pasta water to create a glossy emulsion.

7. 07

   Transfer the cooked agnolotti directly into the emulsified sage butter, gently swirling the pan to glaze each piece without breaking the delicate pasta.

8. 08

   To plate: Draw a refined arc of Barolo glaze onto warmed porcelain bowls. Arrange the glazed agnolotti delicately in a circular pattern. Drizzle lightly with the remaining emulsion, finish with Maldon sea salt, and shave fresh black winter truffle tableside over the steaming pasta.