Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with Braised Oxtail and Bone Marrow Gremolata

Hand-pinched saffron pasta filled with 48-hour braised oxtail, finished with a rich red wine reduction and a bright, fatty gremolata of roasted bone marrow and Meyer lemon.

Ingredients

Cooking Instructions

1. 01

   Season oxtail heavily and sear in a heavy-bottomed pot until deeply browned. Remove meat, sauté mirepoix until caramelized, then deglaze with Barolo wine.

2. 02

   Return oxtail to the pot, add veal stock, and braise at 140°C (285°F) for 4 hours until the meat falls off the bone. Strain and reserve the liquid; finely shred the meat and mix with a spoonful of the reduced liquid to form a moist paste.

3. 03

   To make the pasta, mound flour, create a well, and add yolks and bloomed saffron. Knead until smooth (approx. 10 mins). Wrap in film and rest for 1 hour.

4. 04

   Roll pasta dough into paper-thin sheets. Place small dots of oxtail filling 2cm apart. Fold dough over, pinch between fillings to create the 'Plin' shape, and cut with a fluted wheel.

5. 05

   Roast marrow bones at 200°C for 15 minutes. Scoop out the warm marrow and gently fold into the parsley and lemon zest to create the gremolata.

6. 06

   Reduce the remaining braising liquid until it coats the back of a spoon. Whisk in cold butter to create a glossy emulsion.

7. 07

   Cook agnolotti in boiling salted water for 2-3 minutes. Transfer directly into the sauce emulsion with a splash of pasta water.

8. 08

   Plate the agnolotti, finish with a grating of Parmigiano Reggiano, and top each portion with a spoonful of the bone marrow gremolata.