Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with Osso Buco & Bone Marrow Butter

Delicately folded Piedmontese saffron pasta pockets filled with slow-braised veal shank, served in a rich bone marrow glaze enriched with 24-month Parmigiano-Reggiano.

Ingredients

Cooking Instructions

1. 01

   Season the veal shank generously with sea salt. In a heavy Dutch oven, sear the meat over high heat until a deep golden-brown crust forms on all sides. Remove and set aside.

2. 02

   In the same pan, sweat the diced shallots, carrots, and celery over medium heat until translucent. Deglaze with Barolo wine, scraping up any fond, and reduce by half.

3. 03

   Return the veal shank to the pot, pour in the dark veal stock, and add thyme sprigs. Cover tightly and braise in a preheated oven at 150°C (300°F) for 2.5 to 3 hours, until the meat is falling off the bone.

4. 04

   Shred the braised veal meat finely, discarding bone and gristle. Strain the braising liquid and reduce until syrupy. Mix 2 tablespoons of reduced braising juice into the shredded veal, adjust seasoning, and chill completely.

5. 05

   To make the pasta dough, mound the Tipo 00 flour on a clean surface, create a well in the center, and add egg yolks along with the steeped saffron water. Knead into a smooth, supple dough for 10 minutes. Wrap in film and rest at room temperature for 1 hour.

6. 06

   Roll the pasta dough through a pasta machine into ultra-thin sheets (approx 1mm thickness).

7. 07

   Pipe hazelnut-sized mounds of chilled veal filling along the pasta sheet, 2 cm apart. Fold the edge of the pasta over the filling, press to seal tightly, and pinch ('plin') between each pocket. Cut into individual agnolotti using a fluted pasta wheel.

8. 08

   Gently render the bone marrow in a small pan until melted, strain through fine mesh, and whisk into the remaining reduced braising glace along with cold cultured butter to create a rich glaze.

9. 09

   Cook the agnolotti in a large pot of rolling boiled salted water for 90 to 120 seconds until al dente.

10. 10

    Transfer cooked agnolotti directly into the bone marrow emulsion pan. Gently toss with grated Parmigiano-Reggiano to create a glossy emulsion, and serve immediately in warm shallow bowls.