Ossobuco Agnolotti del Plin...Ossobuco Agnolotti del Plin with Saffron Emulsion

Hand-crafted Piedmontese pinched pasta filled with rich braised veal ossobuco, floating on a velvety saffron-infused butter emulsion and finished with citrusy bone marrow gremolata.

Ingredients

Cooking Instructions

1. 01

   Season veal shanks heavily with sea salt. Heat olive oil in a Dutch oven over high heat and sear shanks until deep golden brown on both sides. Remove meat and set aside.

2. 02

   In the same pot, sweat carrot, celery, and onion over medium heat until soft. Deglaze with dry white wine, scraping up the caramelized bits, and reduce liquid by half.

3. 03

   Return veal shanks, add veal stock, cover tightly, and braise in an oven at 150°C (300°F) for 2.5 hours until fork-tender. Extract roasted marrow from bones, finely shred the meat, and bind with reduced braising pan juices. Chill mixture completely.

4. 04

   Prepare pasta dough by combining Tipo 00 flour and egg yolks. Knead for 10 minutes until elastic and silky. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

5. 05

   Combine lemon zest, minced parsley, microplaned garlic, and chilled, finely chopped bone marrow to create the gremolata crumble.

6. 06

   Roll pasta dough into paper-thin sheets using a pasta machine. Pipe hazelnut-sized mounds of ossobuco filling along the sheet, fold dough over, pinch between filling pockets ('plin'), and slice off using a fluted pasta wheel.

7. 07

   Steep saffron threads in 50ml warm water for 10 minutes. In a broad sauté pan, gently heat saffron water, then mount with cold butter cubes and Parmigiano-Reggiano to create a silky emulsion.

8. 08

   Cook agnolotti in heavily salted boiling water for 2 minutes. Transfer directly into the saffron butter emulsion, tossing gently to glaze. Plate immediately and crown with bone marrow gremolata.