Dry-Aged Beef Agnolotti

A refined composition of house-made pasta, richly seasoned beef, Barolo reduction, and charred Treviso radicchio. From: Quincy Young

Components

  • Dry-Aged Beef Filling

  • Fresh Agnolotti Pasta

  • Barolo Demi-Glace

  • Grilled Treviso Radicchio

Dry-Aged Beef Filling

Ingredients

  • 1 lb dry-aged beef trim

  • 1/4 cup ricotta cheese

  • 1/4 cup grated Parmesan

  • Salt and freshly ground black pepper

  • 1/2 whole nutmeg, finely grated

Method

  1. Grind the dry-aged beef, then transfer to a stand mixer fitted with a paddle attachment.

  2. Mix on low speed, gradually incorporating ricotta, Parmesan, salt, pepper, and freshly grated nutmeg.

  3. Mix until fully combined and smooth.

  4. Cover and refrigerate until ready to use.

Fresh Pasta Dough

Ingredients

  • 2 cups all-purpose flour

  • 3 whole eggs

  • 1 egg yolk

  • Pinch of salt

Method

  1. Combine flour and salt on a work surface or in a bowl. Add eggs and yolk, mixing until a dough forms.

  2. Knead for 8–10 minutes until smooth and elastic.

  3. Wrap and rest for 30–45 minutes at room temperature.

  4. Roll into thin sheets using a pasta machine or rolling pin.

Forming the Agnolotti

  1. Pipe the filling in a straight line along the pasta sheet.

  2. Fold the dough over the filling and press firmly to seal, removing any air pockets.

  3. Cut into small, even pillows.

  4. Lightly flour and set aside.

Barolo Demi-Glace

Ingredients

  • 1 cup Barolo wine

  • 1 cup chicken stock

  • 1 shallot, finely minced

  • 1 sprig fresh thyme

  • Butter, as needed

  • Salt, to taste

Method

  1. Reduce the Barolo wine by approximately 75% over medium heat.

  2. In a separate pan, sweat the shallots in butter until golden and aromatic. Add thyme.

  3. Add chicken stock and reduced wine, then simmer gently for 20–35 minutes until a sauce consistency is achieved.

  4. Season to taste, strain, and allow to cool slightly.

Grilled Treviso Radicchio

Ingredients

  • Treviso radicchio, halved or quartered

  • Olive oil

  • Red wine vinegar

  • Salt

Method

  1. Lightly coat the radicchio with olive oil and season with salt.

  2. Grill over high heat until lightly charred and tender.

  3. Finish with a brush of red wine vinegar while warm.

Assembly

  1. Bring a large pot of salted water to a boil. Cook the agnolotti for 2–3 minutes until tender.

  2. In a sauté pan, melt butter and transfer the cooked pasta directly into the pan. Add a ladle of pasta water to begin forming a beurre monté.

  3. Over low heat, incorporate grated Parmesan and adjust seasoning. Add additional pasta water as needed to create a smooth, emulsified sauce.

  4. Plate the agnolotti, spooning the sauce evenly. Garnish with warm Barolo demi-glace and grilled Treviso radicchio.

  5. Finish with freshly grated Parmesan and serve immediately.

Chef’s Note:
 Balance is key—allow the richness of the beef and cheese to be lifted by the bitterness of the radicchio and the depth of the Barolo reduction.