Agnolotti dal Plin di...Agnolotti dal Plin di Ossobuco con Fonduta al Zafferano

Handcrafted Piedmontese pasta parcels stuffed with slow-braised veal ossobuco, set atop a silky saffron-Parmigiano fonduta and finished with a glossy Barolo reduction.

Ingredients

Cooking Instructions

1. 01

   Season the veal shanks generously with fine sea salt and pepper. In a Dutch oven, heat 30g of butter and sear the veal over medium-high heat until deeply caramelized on all sides. Remove meat and set aside.

2. 02

   Add the mirepoix to the same pot and sauté until translucent. Pour in the Barolo wine, scraping up the fond, and reduce by half. Add the veal stock and return the shanks. Cover tightly and braise in an oven preheated to 150°C (300°F) for 2.5 hours until meat is tender enough to fall off the bone.

3. 03

   Shred the braised veal finely, discarding fat and bones. Strain the remaining braising liquid and reduce in a saucepan until a velvety glaze forms. Fold 4 tablespoons of this glaze into the shredded veal filling, season, and chill completely.

4. 04

   To make the pasta dough, mound the Tipo 00 flour on a clean surface, create a well, and add egg yolks. Gradually incorporate the flour into the yolks with a fork, then knead by hand for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.

5. 05

   Roll the pasta dough through a pasta machine into paper-thin sheets. Pipe hazelnut-sized mounds of chilled veal filling 2cm apart along the lower half of the sheet. Fold the top half over, press around each mound to expel air, and pinch ('plin') between filling pockets. Cut with a fluted pasta wheel to create traditional agnolotti.

6. 06

   In a small saucepan, steep saffron threads in heated heavy cream for 10 minutes on low heat. Off the heat, whisk in grated Parmigiano Reggiano and 30g of butter until smooth and creamy. Season gently and keep warm.

7. 07

   Blanch parsley leaves in boiling water for 10 seconds, then shock in an ice bath. Squeeze out excess water and blend with extra virgin olive oil, garlic, and lemon zest until smooth. Strain through a fine chinois to yield bright green gremolata oil.

8. 08

   Boil the agnolotti in salted water for 2 minutes until tender. Transfer directly to a skillet with remaining emulsified butter and a splash of pasta water, tossing gently to coat.

9. 09

   Spoon a warm pool of saffron fonduta onto central heated plates. Arrange agnolotti gracefully over the fonduta. Drizzle with reserved Barolo braising glaze and drops of vibrant gremolata oil.