Agnolotti del Plin with...Agnolotti del Plin with Ossobuco, Saffron-Parmigiano Emulsion, and Bone Marrow Glaze

An elevated Piedmontese classic featuring delicate hand-pinched pasta parcels filled with rich, slow-braised veal shank, set atop a velvety saffron-infused Parmigiano emulsion and finished with a glossy bone marrow reduction.

Ingredients

Cooking Instructions

1. 01

   Season veal shanks with sea salt and black pepper. In a heavy Dutch oven, sear the veal in 20g butter until deep golden brown on both sides. Remove veal and roast the marrow bone separately at 200°C for 15 minutes to collect marrow.

2. 02

   In the same Dutch oven, sauté the soffritto until soft and caramelized. Deglaze with Barolo wine, reducing by half. Add brown veal stock, return veal to the pot, cover tightly, and braise at 150°C for 2.5 hours until fork-tender.

3. 03

   Prepare pasta dough: Mound Tipo 00 flour on a work surface, make a well in the center, and add 10 egg yolks, 1 whole egg, and a pinch of salt. Incorporate gently with a fork, then knead vigorously for 10 minutes until silky smooth. Wrap tightly in cling film and rest at room temperature for 1 hour.

4. 04

   Shred braised veal finely and pass through a food grinder or mince finely. Mix with 50g grated Parmigiano-Reggiano, nutmeg, and 30ml reduced braising liquid until a homogenous, pipeable texture forms. Place in a piping bag.

5. 05

   For the saffron-Parmigiano emulsion: Steep saffron threads in warm heavy cream for 20 minutes. Transfer to a small saucepan over low heat, whisk in remaining 100g Parmigiano-Reggiano and 20g cold butter until smooth and glossy. Pass through a fine chinois strainer.

6. 06

   Roll pasta dough into thin sheets (1mm thickness). Pipe hazelnut-sized mounds of filling along the lower third of the sheet. Fold pasta over filling, seal along the length, and pinch hard between each mound ('plin') to create individual pockets. Cut with a fluted pasta wheel.

7. 07

   For the marrow glaze: Strain remaining braising liquid into a small pan, whisk in roasted bone marrow, aged balsamic vinegar, and simmer until reduced to a dark, lustrous glaze.

8. 08

   Cook Agnolotti del Plin in boiling salted water for 2 minutes. Drain and gently toss in a pan with remaining butter and crispy sage leaves.

9. 09

   To plate: Mirror the base of warmed wide-rim bowls with the Saffron-Parmigiano Emulsion. Artfully arrange cooked agnolotti over the cream, drizzle generously with Bone Marrow Glaze, and garnish with crispy sage.