Beef Cheek Agnolotti Recipe

Make dough

On a clean work surface combine all-purpose and semolina flour into a mound. Make a well in the center and crack in the eggs, extra yolk, olive oil and salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tbs more flour. Wrap in plastic and rest at room temperature for 30 minutes.

Roll and sheet

Divide dough into four pieces. Flatten one piece and feed through pasta machine, starting at widest setting and progressively thinning to 2nd-3rd finest setting to produce sheets about 1.5 mm thick. Dust lightly with semolina to prevent sticking and cover sheets while working.

Brown and braise cheeks

Preheat oven to 300°F (150°C). Season beef cheeks with salt and pepper. In a heavy Dutch oven, heat 2 tbs olive oil and 2 tbs butter over medium-high. Brown cheeks on all sides until deeply colored, about 6–8 minutes total. Remove cheeks and set aside.

Sweat aromatics

Add chopped carrot, celery and onion to the pot and sweat over medium heat until softened and starting to brown, about 8–10 minutes. Add crushed garlic and tomato paste and cook 1–2 minutes to mellow the paste.

Deglaze and braise

Pour in red wine to deglaze, scraping up browned bits. Reduce wine by half (3–5 minutes), return cheeks to pot, add beef stock, bay leaves, thyme and 1 whole star anise. Bring to a simmer, cover, transfer to oven and braise for 3–3.5 hours or until cheeks are fork-tender.

Shred and refine

Remove cheeks from braising liquid. Strain and reserve braising liquid for jus. Shred meat finely with two forks or pulse briefly in a food processor to a coarse paste. In a skillet over low heat, combine shredded meat with 2 tbs butter, season to taste with additional salt and pepper, and add up to 1/4 cup heavy cream to achieve a spreadable, cohesive texture for filling. Taste and adjust seasoning. Cool filling completely before assembling agnolotti.

Roast mushrooms

Toss chopped mushrooms with 2 tbs olive oil, 1 tbs butter, salt and pepper. Spread on a sheet pan and roast in the 300°F oven used for braising (or increase to 375°F if needed) until concentrated and golden, about 18–25 minutes, turning once. If oven temperature changed, cool mushrooms slightly before using.

Finish with truffle

In a skillet, gently reheat roasted mushrooms with the shallot and minced garlic until aromatic, 1–2 minutes. Remove from heat and stir in finely grated or very thinly sliced winter truffle (reserve small slices for garnish) or a teaspoon of truffle oil. Set aside to cool. Fold 1/3 of the mushrooms into the cooled shredded beef filling to add mushroom texture and flavor; reserve the remainder for plating.

Make agrodolce

In a small saucepan, combine red wine vinegar, sugar, star anise and sliced shallot. Bring to a simmer over medium heat and cook until sugar dissolves and liquid reduces to a syrupy consistency, about 8–10 minutes. Taste and season with 1/4 tsp salt. Remove star anise and let cool slightly. Warmed agrodolce should be glossy and balanced sweet-tart; keep warm for service.

Portion filling

Lay a sheet of pasta on your work surface. Place teaspoons of the cooled beef-and-mushroom filling in evenly spaced mounds about 1 inch apart along the sheet. Lightly beat the egg to make egg wash and brush a small amount between and around the filling mounds to help seal.

Seal and shape

Lay a second pasta sheet over the filled sheet, gently pressing around each mound to remove trapped air and seal. Using a fluted pastry wheel or knife, cut into individual pillows about 1.5–2 inches wide (traditional agnolotti shape). Press edges firmly to ensure sealed pockets. Alternatively fold and cut into half-moons if preferred. Transfer formed agnolotti to a lightly floured baking sheet, spaced so they do not touch. Let rest 10–15 minutes to dry slightly.

Cook agnolotti

Bring a large pot of salted water to a rolling boil. Cook agnolotti in batches for 2.5–3.5 minutes or until they float and the pasta is al dente. Remove with a slotted spoon to a warm serving pan.

Finish with jus

Reduce reserved braising liquid (jus) on the stovetop until slightly thickened, adjust seasoning. Swirl in 2 tbs unsalted butter off heat to finish a glossy sauce. Spoon warmed jus into shallow serving bowls or onto plates.

Dress agnolotti

Gently toss cooked agnolotti with a little of the finished jus so they are lightly coated and place in the plated jus. Spoon roasted mushrooms alongside and drizzle star anise agrodolce sparingly over the pasta (a little goes a long way).

Garnish

Finish with fine shavings or a few slivers of winter truffle, scatter microgreens or chopped parsley, and finish with a light sprinkle of sea salt and freshly ground black pepper. Serve immediately.