Zafferano Agnolotti dal Plin...Zafferano Agnolotti dal Plin with Osso Buco and Bone Marrow Emulsion

Delicate saffron-infused handmade pasta parcels filled with 12-hour braised veal, served in a silken bone marrow butter sauce and finished with a lemon-parsley gremolata earth.

Ingredients

Cooking Instructions

1. 01

   Sear the veal shank in a heavy-bottomed pot until deeply browned. Remove veal, sauté mirepoix until translucent, deglaze with white wine, and add beef stock. Return veal, cover, and braise at 150°C for 3 hours until tender.

2. 02

   While veal braises, combine 00 flour, egg yolks, and bloomed saffron. Knead until a smooth, elastic dough forms. Wrap in film and rest for at least 1 hour at room temperature.

3. 03

   Shred the braised veal, discarding bone and excess fat. Reduce the braising liquid to a thick glaze and fold back into the meat. Season with salt and pepper, then chill completely.

4. 04

   Roll the pasta dough through a machine to the thinnest setting. Pipe small mounds of veal filling 2cm apart. Fold the pasta over, pinch between the mounds, and cut using a pasta wheel to create the signature 'plin' (pinch) shape.

5. 05

   Prepare the gremolata earth by mixing the toasted breadcrumbs with lemon zest and minced parsley. Set aside.

6. 06

   In a wide pan, gently melt the bone marrow and butter with a splash of pasta water to create a creamy emulsion. Keep warm over low heat.

7. 07

   Boil the agnolotti in salted water for 2-3 minutes until al dente. Transfer directly into the marrow emulsion and toss gently to coat.

8. 08

   Plate the agnolotti immediately, spooning over extra emulsion and finishing with a generous sprinkle of the gremolata earth.