Veal Cheek Agnolotti dal...Veal Cheek Agnolotti dal Plin with Smoked Marrow Brodo

Hand-crafted Piedmontese pasta parcels filled with melt-in-your-mouth braised veal cheek, floating in a delicate smoked bone marrow brodo finished with shaved black truffle.

Ingredients

Cooking Instructions

1. 01

   Season veal cheeks with sea salt and black pepper. Sear in a heavy Dutch oven over high heat until deeply caramelized on all sides. Remove cheeks, lower heat, and sweat the diced onion, carrot, and celery until translucent.

2. 02

   Deglaze the pot with Barolo wine, scraping up all browned bits, and reduce by half. Add veal cheeks back along with 500ml of veal stock. Cover and braise in an oven at 150°C (300°F) for 2.5 hours until tender.

3. 03

   Shred warm veal cheeks finely. Reduce braising liquid to a syrupy glaze, then mix into shredded meat with grated Parmigiano Reggiano and a pinch of grated nutmeg. Chill filling in a piping bag.

4. 04

   Roast marrow bones at 200°C (400°F) for 20 minutes. Extract warm marrow and gently simmer with remaining 500ml veal stock for 30 minutes. Pass through a fine mesh strainer lined with cheesecloth, then whisk in cold butter until glossy.

5. 05

   Mound Tipo 00 flour, create a deep well, and add egg yolks. Gradually incorporate flour into yolks and knead for 12 minutes until smooth and elastic. Wrap tightly and rest at room temperature for 30 minutes.

6. 06

   Roll pasta dough into thin sheets. Pipe hazelnut-sized mounds of filling 2cm apart along the edge. Fold sheet over, pinch tightly between mounds to seal ('plin'), and snap off using a fluted pasta wheel.

7. 07

   Cook agnolotti in heavily salted boiling water for 90 to 120 seconds until tender and translucent. Drain carefully.

8. 08

   Divide cooked agnolotti into warm, shallow bowls. Pour hot, fragrant marrow brodo tableside, and finish with paper-thin slices of fresh black truffle and micro sage.