Agnolotti del Plin with...Agnolotti del Plin with Smoked Ricotta, 36-Month Parmigiano Brodo, and Black Truffle

Delicately pinched Piedmontese agnolotti filled with velvety smoked sheep's milk ricotta and caramelized sweet onions, suspended in a crystal-clear Parmigiano-Reggiano brodo, finished with crispy guanciale pearls and freshly shaved black winter truffle.

Ingredients

Cooking Instructions

1. 01

   To prepare the brodo, simmer the cleaned Parmigiano-Reggiano rinds and thyme sprigs in the clarified capon stock over very low heat for 90 minutes. Strain through a fine-mesh chinois lined with double muslin; season with a whisper of white pepper and keep warm at 85°C.

2. 02

   For the filling, blend the smoked ricotta and deeply caramelized Cipollini onions in a Thermomix or high-speed blender until silky smooth. Season with fine sea salt, fold into a piping bag, and refrigerate for 30 minutes to firm up.

3. 03

   Make the pasta dough by combining Tipo 00 flour with the egg yolks and whole egg. Knead vigorously for 10-12 minutes until elastic and smooth. Vacuum seal or tightly wrap in cling film and rest at room temperature for 45 minutes.

4. 04

   Roll the dough through a pasta machine into paper-thin ribbons (approx. 0.8mm, setting 8 or 9). Pipe hazelnut-sized dots of filling 1.5 cm apart along the lower half of the sheet. Fold the sheet over, seal the pockets removing all trapped air, and pinch ('plin') between each mound with your thumb and index finger. Cut with a fluted pasta wheel to form individual agnolotti.

5. 05

   In a dry saute pan over gentle heat, render the guanciale micro-brunoise until golden and crisp. Drain on paper towels, reserving the rendered aromatic fat.

6. 06

   Cook the agnolotti in gently simmering salted water for 90 to 120 seconds until al dente. Emulsify the cooked pasta directly in a pan with the cultured butter and 2 tablespoons of hot brodo to glaze.

7. 07

   To plate, arrange 7-9 glazed agnolotti in the base of warmed shallow ceramic bowls. Scatter crisp guanciale pearls over the pasta. Tableside, gently pour the piping-hot, aromatic Parmigiano brodo around the pasta. Shave fresh black truffle generously over each dish immediately before serving.