Steps and mise en place:
Recipe: Brown the pork coppa, season with salt, pepper and spices. Deglaze with red wine and cook until tender. Shred and let cool slightly. Mix with grated aged cheese, one egg yolk, finely chopped chives and nutmeg. Prepare the egg pasta dough, cover and let rest. Shape the plin. Place chopped apples in a juice extraction pot. Bring water to a boil and let simmer for about 30 minutes. Extract the apple broth and adjust with salt and pepper. Blend the chives with grapeseed oil for 5 minutes. Strain through a fine cloth and let settle. Collect only the oil that rises to the surface. Cook the plin in plenty of salted water.