Agnolotti del Plin con Arrosto di Manzo e Burro Salvia (Agnolotti with Roasted Beef Filling & Sage Brown Butte

Agnolotti del Plin con Arrosto di Manzo e Burro Salvia (Agnolotti with Roasted Beef Filling & Sage Brown Butte ingredients

• 1 lb beef sirloin or rump roast
• 2 tbsp olive oil
• 2 garlic cloves
• 2 fresh rosemary sprigs
• 0.5 cup dry white wine
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups Tipo '00' flour
• 3 large eggs
• 2 tbsp water
• 0.5 tsp fine sea salt
• all roasted beef
• 0.5 cup Parmigiano-Reggiano cheese
• 1 large egg yolk
• 0.25 cup fresh breadcrumbs
• 0.25 tsp nutmeg
• 2 tbsp beef broth
• 0.5 cup unsalted butter
• 12-15 fresh sage leaves
• 0.25 cup Parmigiano-Reggiano cheese

How to make Agnolotti del Plin con Arrosto di Manzo e Burro Salvia (Agnolotti with Roasted Beef Filling & Sage Brown Butte

1. Preheat your oven to 400°F (200°C). Season the 1 lb beef roast all over with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Add the 2 crushed garlic cloves and 2 sprigs of fresh rosemary to the skillet, then deglaze with 0.5 cup of dry white wine, scraping up any browned bits.
3. Transfer the skillet to the preheated oven and roast for 30-40 minutes, or until an internal temperature of 130-135°F (54-57°C) for medium-rare is reached. Remove from the oven, cover loosely with foil, and let rest for 15 minutes before finely dicing or shredding for the filling.
4. While the beef roasts, prepare the pasta dough: mound 2 cups of '00' flour on a clean work surface and make a well in the center. Crack 3 large eggs and add 0.5 teaspoon of fine sea salt into the well. With a fork, slowly whisk the eggs, gradually incorporating flour from the inner rim of the well until a shaggy dough forms. Knead for 10-15 minutes until smooth and elastic, adding 1-2 tablespoons of water if too dry. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.
5. For the filling, finely chop or process the cooled roasted beef. In a bowl, combine the chopped beef with 0.5 cup of grated Parmigiano-Reggiano, 1 large egg yolk, 0.25 cup of fresh breadcrumbs, 0.25 teaspoon of grated nutmeg, and 2 tablespoons of beef broth. Mix thoroughly until well combined and firm enough to hold its shape; add more broth if too dry.
6. Divide the pasta dough into 4 portions. Working with one portion at a time (keep others covered), flatten it and run it through a pasta machine, gradually decreasing the thickness setting until you reach the second-to-last setting (or desired thinness, about 1/16 inch thick).
7. Lay the pasta sheet on a lightly floured surface. Place small mounds (about 0.5 teaspoon) of filling along the bottom edge of the pasta sheet, about 0.5 inch from the edge and 0.75 inch apart. Fold the bottom edge of the pasta sheet over the filling, encasing it and pressing firmly between each mound to seal.
8. Using your index finger, pinch the pasta dough between each mound of filling to create the characteristic 'plin' (pinch). Using a fluted pasta wheel or knife, cut along the top edge of the folded pasta, then cut between the pinched fillings to separate the agnolotti. Arrange the finished agnolotti on a lightly floured baking sheet and repeat with remaining dough and filling.
9. Bring a large pot of salted water to a gentle boil. Carefully add the agnolotti and cook for 2-4 minutes, or until they float to the surface and are tender. Do not overcook.
10. While the agnolotti cook, melt 0.5 cup of unsalted butter in a large skillet over medium heat. Add 12-15 fresh sage leaves and cook, swirling occasionally, until the butter turns a golden brown and smells nutty, and the sage leaves are crisp, about 3-5 minutes.
11. Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the sage brown butter. Toss gently to coat. Serve immediately, garnished with additional freshly grated Parmigiano-Reggiano cheese.

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