Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with 24-Hour Braised Osso Buco

Name: Saffron Agnolotti del Plin with 24-Hour Braised Osso Buco
Prep time: 90 min
Cook time: 180 min
Total time: 270 min
Yield: 4
Ingredients: 300g Type 00 flour; 10 large high-quality egg yolks; 0.5g toasted saffron threads, crushed; 800g veal shank, bone-in; 250ml Gavi or dry Italian white wine; 500ml dark beef bone broth; 200g finely minced onion, carrot, and celery; 50g rendered roasted bone marrow; 1 bunch fresh flat leaf parsley, finely chopped; 2 tsp fresh lemon zest; 50g Parmigiano Reggiano (36-month aged), grated

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Cuisine

Italian

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Servings

⏱

Prep Time

90 mins

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Cook Time

180 mins

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Difficulty

Hard

Hand-pinched saffron pasta filled with tender braised veal, finished with a concentrated bone marrow jus and a bright gremolata emulsion.

ItalianHard

Ingredients

•300g Type 00 flour

•10 large high-quality egg yolks

•0.5g toasted saffron threads, crushed

•800g veal shank, bone-in

•250ml Gavi or dry Italian white wine

•500ml dark beef bone broth

•200g finely minced onion, carrot, and celery

•50g rendered roasted bone marrow

•1 bunch fresh flat leaf parsley, finely chopped

•2 tsp fresh lemon zest

•50g Parmigiano Reggiano (36-month aged), grated

Cooking Instructions

01
Sear the veal shanks in a heavy-bottomed pot until deeply browned. Remove veal, add mirepoix, and sauté until caramelized.
02
Deglaze with white wine, return veal to the pot, add beef broth, and braise at 140°C for 3 hours until the meat falls off the bone.
03
Mix flour, egg yolks, and saffron. Knead until smooth, wrap in plastic, and rest for 1 hour at room temperature.
04
Shred the braised veal, mixing it with a small amount of the reduced braising liquid to create a moist filling. Adjust seasoning with salt and pepper.
05
Roll the pasta dough into paper-thin sheets. Place small mounds of filling along the sheet, fold over, and use the 'plin' (pinch) technique to seal individual agnolotti.
06
Reduce the remaining braising liquid until syrupy. Whisk in the roasted bone marrow, parsley, and lemon zest to create the gremolata emulsion.
07
Boil agnolotti in salted water for 2-3 minutes. Toss gently in the gremolata emulsion and finish with freshly grated Parmigiano Reggiano.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023