Agnolotti del Plin with...Agnolotti del Plin with Roasted Veal and Black Truffle Emulsion

Delicate hand-pinched pasta pockets filled with slow-roasted veal and heritage pork, finished in a cultured brown butter and sage emulsion with fresh black truffle shavings.

Ingredients

Cooking Instructions

1. 01

   Create a mound with the flour, form a well in the center, and add the egg yolks. Incorporate slowly to form a rich dough. Knead for 10 minutes until smooth and elastic. Wrap in film and rest for 1 hour.

2. 02

   Combine the minced veal, pork, Grana Padano, and nutmeg. Season with salt and white pepper. Pass through a fine sieve (tamis) for a perfectly smooth texture. Transfer to a piping bag.

3. 03

   Roll the pasta dough through a machine to the thinnest setting. Pipe small dots of filling (5g each) 2cm apart along the lower half of the sheet.

4. 04

   Fold the pasta over the filling, seal by pressing firmly between the mounds, and use the 'plin' (pinch) technique to create the signature pocket shape. Cut with a fluted pasta wheel.

5. 05

   In a large sauté pan, melt the butter until it begins to foam and smell nutty (beurre noisette). Add sage leaves until crisp, then whisk in the veal jus to create a broken emulsion.

6. 06

   Cook the agnolotti in boiling salted water for 2-3 minutes until they float. Transfer directly into the butter emulsion with a splash of pasta water.

7. 07

   Toss gently to glaze the pasta. Plate immediately, finishing with fresh black truffle shavings and a final dusting of Grana Padano.