Oxtail & Black Garlic...Oxtail & Black Garlic Agnolotti in Smoked Bone Marrow Brodo

Silky saffron egg pasta stuffed with 12-hour slow-braised oxtail and sweet black garlic, served in a shimmering smoked bone marrow consommé finished with fried thyme and 25-year aged balsamic.

Ingredients

Cooking Instructions

1. 01

   Prepare the Brodo: Roast marrow bones at 220°C (425°F) for 30 minutes. Transfer to a stockpot with 2 liters of cold water, Parmigiano rind, and half the thyme. Simmer gently for 3 hours, skim constantly, then strain through fine cheesecloth to create a clear, golden consommé. Season with sea salt.

2. 02

   Braise the Oxtail: Season oxtail generously with salt and pepper. Sear in a heavy Dutch oven until deeply browned on all sides. Deglaze with Barolo wine, reduce by half, add 500ml of beef stock, cover, and braise at 150°C (300°F) for 3 hours until completely tender.

3. 03

   Make the Filling: Shred the oxtail meat, discarding bones and fat. Puree the meat with black garlic, drained ricotta, and 2 tablespoons of braising reduction until velvety. Season to taste, transfer to a piping bag, and chill.

4. 04

   Make the Pasta: Mound Tipo 00 flour on a work surface and create a well. Whisk egg yolks with the bloomed saffron mixture, pour into the well, and gradually incorporate flour. Knead for 10 minutes until smooth and elastic. Wrap tightly and rest at room temperature for 1 hour.

5. 05

   Shape the Agnolotti: Roll pasta dough into paper-thin sheets (1mm). Pipe small hazelnut-sized mounds of filling 2cm apart along the dough. Fold dough over filling, press air out around each mound, seal, and use a fluted pasta wheel to pinch and cut into traditional Agnolotti dal Plin.

6. 06

   Cook & Plate: Gently flash-fry remaining thyme leaves in olive oil until crispy. Boil agnolotti in salted water for 2 minutes. Divide cooked pasta among warm shallow bowls, pour hot smoked brodo around the pasta, and garnish with crisp thyme leaves and drops of aged balsamic vinegar.