Saffron Agnolotti with Braised...Saffron Agnolotti with Braised Veal Shank & Bone Marrow Emulsion

Delicate hand-folded saffron pasta pillows stuffed with rich, slow-braised veal shank, finished in a silky bone marrow butter emulsion and sprinkled with citrus-herb pangrattato.

Ingredients

Cooking Instructions

1. 01

   Steep saffron threads in 15ml of warm water for 15 minutes. Create a well with the Tipo 00 flour on a clean surface, add egg yolks and saffron liquid, and knead into a smooth, elastic dough. Wrap in film and rest for 45 minutes.

2. 02

   Season veal shank generously. In a Dutch oven, brown the shank in olive oil, then remove. Saute mirepoix until caramelised, deglaze with Barolo, and reduce by half. Add veal stock and return shank to the pot.

3. 03

   Cover and braise in a 150°C (300°F) oven for 2.5 hours until meat is tender. Shred veal meat finely, binding with reduced braising liquid and half of the Parmigiano-Reggiano to form a rich filling. Chill in a piping bag.

4. 04

   Roll pasta dough through sheets to 1mm thickness. Pipe hazelnut-sized mounds of filling along dough, fold sheet over, pinch tightly between fillings, and cut with a fluted pasta wheel to form agnolotti del plin.

5. 05

   Melt unsalted butter with roasted bone marrow in a pan over low heat until glossy and emulsified. Fry fresh sage leaves in the emulsion until crisp, then set leaves aside.

6. 06

   Boil agnolotti in salted water for 2 minutes. Transfer directly into the warm bone marrow emulsion along with 30ml of pasta cooking water, gently tossing to glaze.

7. 07

   Plate agnolotti in a single line. Spoon emulsion over, top with lemon-infused sourdough pangrattato, crispy sage leaves, and remaining aged Parmigiano-Reggiano.