Smoked Duck Agnolotti with...Smoked Duck Agnolotti with Charred Treviso and Parmigiano-Reggiano Brodo

Handmade silk-thin pasta parcels filled with rich braised smoked duck, nestled in a crystal-clear 30-month Parmigiano broth and garnished with pan-seared fresh morels and charred Treviso chicory.

Ingredients

Cooking Instructions

1. 01

   To prepare the Parmigiano Brodo, gently simmer chicken stock, Parmigiano rinds, and 2 thyme sprigs over medium-low heat for 90 minutes. Strain through a fine cheesecloth to yield a clear, umbrella-rich broth. Keep warm.

2. 02

   Slow-braise the smoked duck legs with white wine and remaining thyme until tender. Shred the duck meat finely, discarding skin and bones. Blend shredded duck with ricotta, 50g grated Parmigiano-Reggiano, salt, and pepper until cohesive. Transfer to a piping bag.

3. 03

   Mound flour on a clean surface, create a well, and place egg yolks inside. Gradually incorporate flour into yolks with a fork until a dough forms. Knead vigorously for 10 minutes until smooth. Wrap in plastic film and rest at room temperature for 30 minutes.

4. 04

   Roll pasta dough into thin sheets (1mm thickness). Pipe small mounds of duck filling 2cm apart along the bottom edge. Fold dough over filling, pinch between mounds to seal, and use a fluted pasta wheel to cut into Agnolotti del Plin shapes.

5. 05

   In a heavy skillet, melt half the butter over medium-high heat. Char the Treviso quarters for 1-2 minutes until caramelised yet crisp. Set aside. In the same pan, saute fresh morels in remaining butter until tender and golden brown.

6. 06

   Cook Agnolotti in a large pot of boiling salted water for 2 to 3 minutes until al dente.

7. 07

   To assemble, arrange cooked Agnolotti, charred Treviso, and sauteed morels inside warm, shallow bowls. Ladle hot Parmigiano Brodo tableside around the pasta, finish with remaining grated Parmigiano, and dot with Aged Balsamic Vinegar.