Mushroom& Charred Leek Agnolotti with Mushroom Bone Broth Brown Butter, Crispy Sage & Hazelnut Pangrattato

Combine the tipo 00 flour, semolina, whole eggs, and egg yolks in a bowl; mix until a shaggy dough forms, then knead on a lightly floured surface for about 8‑10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature while you prepare the filling.

Finely chop all three mushrooms. Heat a dry skillet over medium‑high heat and add the mushrooms, cooking without oil until they release moisture and caramelize, about 6‑8 minutes. Add 1 tbsp butter, 1 tbsp olive oil, the sliced shallots, and garlic; sauté until softened, about 2 minutes. Deglaze with 1 tbsp red wine vinegar, stir in 1 tsp thyme leaves and 2 tsp mushroom bone broth, then remove from heat.

Char the leeks: trim the roots and dark green tops, slice lengthwise, and place the halves cut‑side down on a hot, dry skillet or grill pan. Cook until the surfaces are deeply blackened, about 4‑5 minutes per side. Peel away the burnt outer layers, reserving the tender white interiors.

Transfer the charred leek cores to a food processor, add the caramelized mushroom mixture, 130 g mascarpone, and 40 g finely grated parmesan. Pulse until a smooth, glossy filling forms. Season with salt and pepper to taste, then transfer to a piping bag.

Roll the rested pasta dough through a pasta machine to the thinnest setting (about 1 mm). Lay the sheets on a lightly floured surface. Pipe a thin line of filling down the centre of each sheet, fold the sheet over, and press gently to seal. Use a floured pastry cutter or knife to cut individual agnolotti, then press the edges with a fork to ensure a tight seal.

Bring a large pot of salted water to a rolling boil. Add the agnolotti and cook for 3‑4 minutes, or until they float to the surface and are al dente. Using a slotted spoon, transfer the cooked agnolotti to a warm bowl, reserving at least 8 tbsp of the starchy pasta water.

For the sauce, melt 50 g butter in a skillet over medium heat. Add the sage leaves and fry until crisp and the butter turns a deep golden brown, about 1‑2 minutes. Remove the sage and set aside on paper towels. Add 2‑3 tbsp of the reserved pasta water and a pinch of pepper, stirring to combine.

Gradually whisk in the remaining 2 tsp mushroom bone broth, alternating with additional pasta water (about 1‑2 tbsp each time) to create an emulsion. Stir in the 50 g finely grated parmesan in the same staged manner, followed by the 30 ml pouring cream, loosening the sauce with more pasta water as needed until it reaches a silky, coat‑the‑pasta consistency.

Toss the cooked agnolotti gently in the brown‑butter sauce, ensuring each piece is evenly coated. Transfer to serving plates.

Prepare the hazelnut pangrattato: preheat the oven to 350°F (350°F). Spread the hazelnuts on a baking sheet and roast for 8‑10 minutes until fragrant; let cool, then coarsely chop. In a small skillet, heat 1 tbsp olive oil over medium heat, add the panko and toast until golden, about 2‑3 minutes. Combine the toasted panko, chopped hazelnuts, and a pinch of salt; optionally stir in a little of the grated parmesan from the sauce for extra flavor.

Garnish each plate with the crispy sage leaves and a generous sprinkle of the hazelnut pangrattato. Serve immediately.