Ingredients Method Agnolotti del Plin Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes Pasta Dough 500g plain flour 400g egg yolk Pasta Filling & Sauce 500g pork shoulder 500g veal topside 1x large carrot 1x celery stick 1x brown onion Thyme sprig 1 Bay leaf Rosemary sprig 2x Sage Black peppercorn 1x tablespoon of tomato paste 500ml white cooking wine 500ml water 1x egg 100g parmesan Pasta Dough: Separate the egg yolks from the egg white into two clean bowls. Form a mound with the flour on the work surface, creating a well in the centre large enough to hold the eggs. Continue mixing until the dough starts to come together Once the dough starts to form, use your hands to incorporate the remaining flour. Knead the dough for about 8-10 minutes until smooth and elastic. If the dough feels too dry, add water, a teaspoon at a time, until it reaches the right consistency. Shape the dough into a ball and cover it with a clean kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes to allow the gluten to relax, making the dough easier to roll out. Pasta Sauce: Season pork and veal generously with salt and pepper. Heat a large pot on high heat. Add 2-3 tablespoons of olive oil. Once hot, sear the meat on all sides until well browned. Remove meat and set aside. Add chopped onions, carrots, celery, and herbs to the pot. Cook until softened and lightly browned, about 5-7 minutes. Deglaze pot with liquid ingredients. Return seared meat to the pot, nestling it into the vegetables and liquid. Bring liquid to a simmer, then reduce heat to low. Cover and let meat braise gently for approximately three hours. Sieve liquid from the herbs and vegetables – this will be used as sauce. Chop meat and mix with egg and parmesan. Season to taste. Pasta and Sauce: Roll dough with a pasta machine or rolling pin, gradually thinning it out (start with wider setting and move progressively to the very last) Trim pasta sheets into long rectangles on a floured surface. Spoon filling onto the lower half of each sheet, leaving 1cm space between sheets. Fold the sheet over the filling and cut it into small rectangles with a pasta wheel. Press edges to seal, then pinch lightly to give them that classic agnolotti shape. Cook in boiling salted water for about 3 minutes until they float. Drain and transfer to frying pan containing the braising liquid. Sauté for 30 seconds until coated and glossy – add a knob of butter. Serve immediately with a generous dust of Parmigiano Reggiano. 09 SITCHU MAGAZINE
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