Saffron Pappardelle with Braised...Saffron Pappardelle with Braised Veal Ragù & Gremolata Crumble

Hand-cut saffron-infused egg pasta paired with a rich, 12-hour braised veal shank ragù, topped with a crisp lemon-parsley bone marrow crumble.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a marble surface, create a well, and add egg yolks and bloomed saffron water. Gradually incorporate flour until a dough forms; knead for 10 minutes until silky. Wrap in plastic and rest for 1 hour.

2. 02

   Season veal shanks heavily with salt. In a Dutch oven, sear the veal in olive oil over high heat until deep brown on all sides. Remove veal and set aside.

3. 03

   In the same pot, sauté the mirepoix until softened. Deglaze with white wine, scraping the brown bits. Add veal stock and tomatoes. Return veal to the pot, cover, and braise at 150°C (300°F) for 3 hours until meat falls off the bone.

4. 04

   Remove veal, shred the meat, and discard the bones (reserving any marrow). Reduce the braising liquid by half until thick and glossy, then fold the shredded meat back into the sauce.

5. 05

   Roll the pasta dough through a machine to the second thinnest setting. Cut into wide ribbons (2cm).

6. 06

   For the crumble: Sauté breadcrumbs, minced garlic, and reserved bone marrow (or butter) until golden. Off the heat, stir in the lemon zest and chopped parsley.

7. 07

   Boil the pappardelle in heavily salted water for 2-3 minutes. Transfer directly into the ragù, adding a splash of pasta water to emulsify.

8. 08

   Serve immediately, finished with a snow of Pecorino Romano and a generous sprinkle of the gremolata crumble.