AGNOLOTTI DEL PLIN by BEATRICE SEGONI INGREDIENTS Stuffing 4kg deboned guinea fowl / 400g celery / 500g onion / 300g carrot / 300g shallot / 100g dried porcini mushrooms / 1 bunch of 10g each of thyme rosemary and sage / 700g extra virgin olive oil / 800g chardonnay / 1.5kg brown stock / 1.5 kg chicken broth / 200g balsamic vinegar / 300g parmesan cheese / 15g black pepper / 50g salt Method Start with olive oil, add the herbs and cook the celery, carrot, onion and shallot until soft. Add the guinea fowl meat and increase the flame to brown the meat. Deglaze with the chardonnay. Add the porcini mushrooms. Add the stock and the broth. Cook for 1 hour or until soft. Remove the meat from the sauce and chop. Put the meat back in the pot and cook for an additional 2 to 3 hours. Chill and Pass through a meat mincer. Add the balsamic vinegar the parmesan cheese the black pepper and the salt. Transfer the mixture in a piping bag. Guinea fowl stock and sauce Guinea fowl bones / 200g carrots / 20g chicken liver 200g celery / 200g onions / 750ml Armagnac Method Roast celery, carrots and onions in a pot. Roast the guinea fowl bones in a 240C oven until it is brown. Add the bones to the vegetables/ Pour 750ml of Armagnac and flambé. Add Ice and cook at low heat overnight. Strain, chill and remove the fat. Put it back on the heat and reduce. Pass it through a sieve and add the chicken liver to the hot sauce. Add more Armagnac if necessary. Parmesan cream 1kg grated parmesan / 370g vegetable stock / 3l cream
Method Mix the parmesan and the stock and cook in a bain marie in the oven at 100C for 1 hour. Reduce 3l of cream to half. Pour the cheese and the cream in a thermomix and blend until smooth. Adjust thickness if necessary. Pasta dough 1.5 kg semolina flour / 1.5 kg egg yolks / 550 g flour 00 for pasta Method Add the flours, the yolks in a stand mixer, knead until smooth and portion. Shaping agnolotti del plin Roll the dough to a thickness of 0.5mm. Pipe teaspoon-sized mounds of guinea fowl mixture down the length of the dough spacing them 1 inch apart. Fold the long side of the dough over the filling extending it about 1 inch past the filling. Using index and thumb of both hands, pinch the dough on either side of the filling sealing the dough and creating pillow shapes. Remove as much air as possible in the process. With a pasta cutter, trim the long side of the dough about ½ inch from the mounds of filling. Cut between each mound, creating the individual pieces of pasta. Serving Warm up the parmesan cream and the guinea fowl sauce. Cook the plin in salted boiling water and finish by glazing them with sage flavored butter in a small pan.
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