Smoked Ossobuco Agnolotti del...Smoked Ossobuco Agnolotti del Plin in Saffron Parmigiano Brodo

Hand-folded Piedmontese pasta stuffed with rich smoked braised veal shank, served in a translucent saffron-infused Parmigiano Reggiano broth with accents of Amalfi lemon.

Ingredients

Cooking Instructions

1. 01

   Sear the veal shank in a Dutch oven until deeply caramelized. Add Barolo wine to deglaze, cover, and braise at 150°C (300°F) for 2.5 hours until collapsing tenderness. Shred the meat, blend with smoked butter and 40g of Parmigiano Reggiano until smooth, then transfer to a piping bag.

2. 02

   Combine Tipo 00 flour and egg yolks in a food processor until fine crumbs form. Knead by hand for 10 minutes until silky and elastic. Wrap in film and rest at room temperature for 45 minutes.

3. 03

   For the Brodo: Simmer clarified chicken stock, Parmigiano rinds, and saffron threads on low heat for 45 minutes. Strain through a fine cheesecloth-lined chinois to yield a crystal-clear amber liquid. Keep warm at 85°C.

4. 04

   Roll the pasta dough through a sheet machine to less than 1mm thickness. Pipe small hazelnut-sized dots of filling 2cm apart along the edge. Fold the pasta over the filling, press to seal tightly while removing air pockets, and pinch ('plin') between each mound. Cut into individual agnolotti using a fluted pasta wheel.

5. 05

   Cook the agnolotti in gently boiling, light salted water for 90 seconds until translucent and al dente.

6. 06

   Divide the agnolotti evenly into warm, shallow porcelain bowls. Ladle the fragrant saffron Parmigiano brodo around the pasta, finish with a light drop of lemon juice over each piece, and garnish with micro red sorrel.