Agnolotti del Plin di...Agnolotti del Plin di Ossobuco with 36-Month Parmigiano Fonduta and Gremolata Crumb

Delicate hand-pinched Piedmontese pasta parcels filled with slow-braised veal shank, served over a silky Parmigiano-Reggiano fonduta, glazed in bone marrow reduction, and finished with a citrus-herb gremolata pangrattato.

Ingredients

Cooking Instructions

1. 01

   For the pasta dough, mound the Tipo 00 flour on a clean marble surface, create a well, and add the yolks and whole egg. Slowly incorporate the flour from the inside edges, knead vigorously for 10–12 minutes until supple and satin-smooth, wrap tightly in cling film, and rest at room temperature for 1 hour.

2. 02

   Season the veal shank generously with sea salt. In a heavy-bottomed Dutch oven, sear in 20g butter over medium-high heat until deeply caramelized on all sides. Remove the veal, sweat the mirepoix until translucent, deglaze with white wine, reduce by half, and add the veal demi-glace. Return the meat to the pot, cover tightly, and braise at 140°C (285°F) for 2.5 hours until falling apart.

3. 03

   Extract the bone marrow and shred the braised veal meat finely, discarding any sinew. Strain and reduce the braising liquid to a glossy glaze. Fold 30ml of the reduced braising liquid and the softened marrow into the shredded veal, season with salt and white pepper, and pulse lightly in a food processor to form a cohesive, smooth filling. Transfer to a piping bag and chill.

4. 04

   Roll the rested pasta sheet down to setting 8 on a pasta machine (translucent, approximately 0.8mm). Pipe hazelnut-sized mounds of filling 2cm apart along the length of the sheet. Fold the bottom edge over the filling, seal with fingertips to remove air pockets, cut with a fluted wheel, and pinch (plin) between each mound to create individual agnolotti.

5. 05

   To make the Parmigiano fonduta, heat the heavy cream in a small saucepan to 75°C. Remove from heat, whisk in the grated Parmigiano-Reggiano vigorously until fully emulsified and glossy, pass through a fine-mesh chinois, and hold warm.

6. 06

   In a sauté pan, toast the sourdough breadcrumbs in 20g of butter with the garlic until golden and crisp. Off the heat, toss with parsley, lemon zest, and a pinch of flake salt to create the gremolata crumb.

7. 07

   Cook the agnolotti in gently boiling salted water for 90 to 120 seconds. Concurrently, emulsify the remaining veal glaze with 40g chilled butter in a wide pan. Transfer cooked pasta directly into the glaze, tossing gently to coat every parcel.

8. 08

   To plate: Spoon a circular pool of warm Parmigiano fonduta onto the center of heated shallow bowls. Arrange the glazed agnolotti precisely in a line across the fonduta. Drizzle remaining glossy pan reduction over the parcels and top with the crispy gremolata crumb.