Saffron-Infused Agnolotti del Plin...Saffron-Infused Agnolotti del Plin with Osso Buco Ragù and Gremolata Air

Hand-pinched saffron pasta filled with tender braised veal marrow and shank, served with a 24-hour veal reduction and a bright, molecular gremolata foam.

Ingredients

Cooking Instructions

1. 01

   Sear the veal shanks in a heavy-bottomed pot until deeply browned. Remove veal, sauté mirepoix until caramelized, deglaze with white wine, and return veal with stock. Braise at 150°C for 3 hours until falling off the bone.

2. 02

   Mix flour, egg yolks, and ground saffron. Knead until a smooth, elastic dough forms. Wrap in film and rest for at least 1 hour.

3. 03

   Shred the braised veal meat and incorporate a small amount of the chilled marrow and reduced braising liquid. Season with Parmigiano-Reggiano and black pepper to form the filling.

4. 04

   Roll pasta dough to 1mm thickness. Place small mounds of filling 2cm apart. Fold, pinch, and cut using the 'del Plin' technique to create small rectangular pouches.

5. 05

   Reduce the remaining braising liquid until it coats the back of a spoon. Emulsify with a knob of cold butter to create a glossy jus.

6. 06

   Blend parsley juice, lemon zest, a touch of water, and soy lecithin. Use an immersion blender at the surface to create a light, stable foam (the air).

7. 07

   Boil agnolotti in salted water for 2-3 minutes. Toss gently in the veal jus. Plate the pasta, drizzle with extra reduction, and top with a spoonful of gremolata air.