Tortelli di Coda alla...Tortelli di Coda alla Vaccinara in Brodo d'Oro di Parmigiano

Delicate hand-rolled egg pasta pillows filled with slow-braised Roman-style oxtail enriched with bitter cocoa, served submerged in a clarified 36-month Parmigiano Reggiano broth and finished with bright lovage oil.

Ingredients

Cooking Instructions

1. 01

   Sear the oxtail pieces in a heavy-bottomed Dutch oven with a splash of olive oil until deeply caramelized on all sides. Remove the meat and sweat the diced mirepoix (onion, carrot, celery) until tender and golden.

2. 02

   Deglaze the pan with dry red wine, reducing by half. Add the tomatoes, return the oxtail to the pan, cover tightly, and braise at 130°C (265°F) for 3.5 to 4 hours until the meat effortlessly falls away from the bone.

3. 03

   While braising, prepare the Parmigiano broth: Submerge clean Parmigiano rinds in 1.2 liters of cold filtered water. Simmer gently at 85°C (barely trembling) for 2 hours, then strain through cheesecloth. Whisk in egg whites and slowly bring to a simmer to create a clarification raft; filter through a superbag until crystal-clear, golden, and intensely fragrant.

4. 04

   Blanch lovage leaves for 10 seconds in boiling salted water, shock in ice water, dry completely, and blend with 100ml olive oil at 60°C for 5 minutes. Strain through a coffee filter to yield a vibrant, translucent green finishing oil.

5. 05

   Shred the warm oxtail meat finely, discarding bones and excess fat. Reduce the braising juices until glossy and thick. Fold the reduced juices, cocoa powder, and toasted pine nuts into the shredded meat. Season with salt and pepper, then chill until set.

6. 06

   Knead the Tipo 00 flour with the egg yolks and whole egg for 10 minutes until smooth and elastic. Wrap in film and rest at room temperature for 30 minutes. Roll through a pasta machine into translucent sheets (approx. 1mm thick).

7. 07

   Cut into 6cm rounds, pipe 8g of chilled oxtail filling onto each, fold into half-moons, expel all air, seal firmly, and bring the tips together to form pristine tortelli shapes.

8. 08

   Cook the tortelli in gently simmering salted water for 2 minutes. Warm the Parmigiano consommé to 80°C.

9. 09

   Divide 5 tortelli per pre-warmed shallow coupe bowl. Ladle the shimmering golden Parmigiano consommé tableside around the pasta, and finish with droplets of lovage oil and micro celery leaves.