Saffron Agnolotti dal Plin...Saffron Agnolotti dal Plin with Braised Osso Buco and Bone Marrow Sugo

Delicate hand-folded saffron pasta parcels filled with slow-braised veal osso buco, tossed in a glossy Barolo and bone marrow emulsion, finished with toasted Sicilian pistachios.

Ingredients

Cooking Instructions

1. 01

   For the filling: Sear the veal osso buco in a hot dutch oven until deeply caramelized. Remove meat, sweat the mirepoix, deglaze with white wine, and add the veal stock. Return veal to the pot, cover, and braise at 150°C (300°F) for 3 hours until meltingly tender. Shred the meat, discard the bone, reduce the braising liquid to a thick glaze, and fold it back into the meat. Chill completely.

2. 02

   For the pasta: Mound the flour on a marble work surface, create a well, and add the egg yolks and strained saffron water. Gradually incorporate the flour, then knead vigorously for 10 minutes until a smooth, silky dough forms. Wrap tightly in cling film and rest at room temperature for 30 minutes.

3. 03

   For the agnolotti: Roll the pasta dough through a pasta machine to the thinnest setting. Pipe marble-sized mounds of the cold veal filling 2cm apart along the lower half of the sheet. Fold the top half over, pinch the dough between the fillings to seal (the 'plin'), and cut with a fluted pasta wheel to create individual pocket parcels. Keep on a semolina-dusted tray.

4. 04

   For the sugo: Roast the bone marrow canoes at 200°C (400°F) for 15 minutes. Scoop out the warm marrow. In a wide pan, reduce the Barolo wine by half, whisk in the roasted marrow, and slowly emulsify the cold cubed butter over low heat to create a glossy, velvet-like sauce.

5. 05

   To cook: Drop the agnolotti into a large pot of gently boiling, highly salted water. Cook for 2 to 3 minutes until they float and the edges are al dente.

6. 06

   To plate: Transfer the agnolotti directly into the bone marrow sugo, tossing gently with a splash of pasta water and the Parmigiano-Reggiano to create a cohesive glaze. Divide among warm shallow bowls, garnishing with the toasted pistachios, fresh lemon zest, and micro-herbs.