Agnolotti del Plin con...Agnolotti del Plin con Midollo e Brodo di Zafferano

Handcrafted micro-agnolotti filled with slow-braised veal shank and roasted marrow, served floating in an ethereal 36-month Parmigiano Reggiano broth infused with saffron and finished with gremolata oil.

Ingredients

Cooking Instructions

1. 01

   Sear the veal shank in a heavy Dutch oven until deeply caramelized, add mirepoix, deglaze with Nebbiolo wine, cover with light chicken stock, and braise at 150°C (300°F) for 2.5 hours until falling off the bone.

2. 02

   Shred the braised veal meat finely and blend with roasted bone marrow and reduced braising juices until a smooth, rich filling forms. Chill in a piping bag.

3. 03

   Make pasta dough by combining Tipo 00 flour and egg yolks. Knead for 10 minutes until silky, wrap tightly, and rest at room temperature for 45 minutes.

4. 04

   Simmer Parmigiano Reggiano rinds in 1 liter of water for 2 hours to create a clear brodo. Strain through cheesecloth, add saffron threads, and infuse off the heat for 20 minutes.

5. 05

   Blanch parsley in boiling salted water, shock in ice water, then blend on high speed with extra virgin olive oil and lemon zest. Strain to yield a bright green gremolata oil.

6. 06

   Roll pasta sheet to translucent thinness (setting 8 on standard machine). Pipe hazelnut-sized dollops of filling, fold pasta over, pinch (plin) between dollops to seal, and trim with a fluted pasta wheel.

7. 07

   Boil agnolotti in gently salted water for 90 seconds until they float.

8. 08

   Ladle piping hot saffron Parmigiano brodo into warmed shallow bowls, gently arrange agnolotti in the center, and finish with drops of vibrant gremolata oil.