Tortelloni al Midollo con...Tortelloni al Midollo con Riduzione al Sangiovese

Silk-thin saffron pasta parcels filled with rich roasted bone marrow and whipped ricotta, served over a glossy Sangiovese reduction and finished with a vibrant gremolata oil and toasted Piedmont hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 200°C (400°F). Roast the marrow bones for 20 minutes until the marrow is soft and lightly caramelized. Scoop out the marrow, press it through a fine-mesh sieve, and let it cool to room temperature.

2. 02

   To make the pasta dough, mound the Tipo 00 flour on a wooden board, make a well in the center, and add the egg yolks, whole egg, and saffron-steeped water. Gradually incorporate the flour, then knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

3. 03

   In a food processor, combine the cooled bone marrow, drained ricotta, grated Parmigiano-Reggiano, and a pinch of nutmeg. Season with salt and white pepper. Blend until velvety and aerated. Transfer to a pastry bag and refrigerate to set.

4. 04

   For the reduction, combine the Sangiovese wine, minced shallot, and rosemary sprig in a small saucepan over medium heat. Simmer gently until reduced by three-quarters, turning into a syrupy glaze. Strain through a chinois, return to the heat, and whisk in the cold butter cubes one by one to create a glossy emulsion. Keep warm.

5. 05

   Roll the pasta dough through a pasta machine to the thinnest setting (about 1mm). Cut into 8cm squares. Pipe a small mound of the marrow filling into the center of each square. Fold diagonally to form a triangle, press out any air pockets, seal the edges, and join the two outer corners together around your finger to form classic tortelloni.

6. 06

   Prepare the gremolata oil by whisking the extra virgin olive oil, finely chopped parsley, lemon zest, and a pinch of sea salt in a small bowl until fully integrated.

7. 07

   Bring a large pot of salted water to a gentle, rolling boil. Drop the tortelloni in and cook for exactly 3 minutes. Gently remove them with a slotted spoon and drain thoroughly.

8. 08

   To plate, spoon a pool of the Sangiovese reduction onto the base of warm shallow bowls. Arrange five tortelloni artfully over the sauce. Drizzle with the vibrant gremolata oil and scatter crushed toasted hazelnuts over the top for texture.