Smoked Eel Agnolotti del...Smoked Eel Agnolotti del Plin in Roasted Fig Consommé

Delicate hand-pinched Piemontese pasta pockets filled with velvety smoked eel and mascarpone, suspended in a crystal-clear, amber-roasted fig and Madeira broth.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the Tipo 00 flour on a clean surface, create a deep well in the center, and add the egg yolks. Gradually incorporate flour into the yolks using a fork until a cohesive dough forms. Knead vigorously for 10-12 minutes until smooth and elastic. Wrap tightly in plastic film and rest at room temperature for at least 1 hour.

2. 02

   Prepare the filling: In a small chilled bowl, whip mascarpone lightly. Fold in finely minced smoked eel, lemon zest, sea salt, and fresh white pepper until homogenized. Transfer the mixture into a piping bag fitted with a small plain tip and refrigerate.

3. 03

   Prepare the fig broth base: In a heavy saucepan, caramelize the halved dried figs over medium heat for 3 minutes. Deglaze with Madeira wine, reducing until syrupy. Pour in the stock, simmer gently for 30 minutes, then strain through fine cheesecloth, discarding solids.

4. 04

   Clarify the consommé: Allow the fig stock to cool to room temperature. Whisk the egg whites until frothy and gently incorporate them into the cool stock. Heat slowly over medium-low heat without stirring once a raft forms on top. Simmer gently for 20 minutes as impurities bind to the raft. Carefully ladle out the crystal-clear amber consommé through a muslin cloth. Keep warm.

5. 05

   Shape the Agnolotti del Plin: Roll pasta dough through a pasta machine down to the thinnest setting (approx. 1mm). Pipe tiny hazelnut-sized dots of eel filling along the lower third of the pasta sheet, spaced 2cm apart. Fold the dough edge over the filling. Pinch the dough firmly between each mound to seal, creating distinct pockets. Use a fluted pastry wheel to cut along the top edge and separate into individual 'pinched' agnolotti.

6. 06

   Cook and Assemble: Gently drop agnolotti into a large pot of salted boiling water for 90 seconds until al dente. Drain carefully using a spider skimmer. Divide the cooked pasta among four warm shallow bowls.

7. 07

   Garnish and Serve: Tableside, pour hot clarified fig consommé around the agnolotti. Top each plate with crushed Piemonte hazelnuts, a few drops of aged balsamic vinegar, and micro sage leaves.