Tortelli all'Ossobuco con Riduzione...Tortelli all'Ossobuco con Riduzione al Barolo e Spuma di Midollo

Handcrafted saffron pasta parcels filled with 12-hour braised veal shank, resting on an intense Barolo glaze and finished with an airy smoked bone marrow foam and crispy lemon-parsley gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the pasta dough by combining Tipo 00 flour, egg yolks, and the bloomed saffron extract. Knead for 10 minutes until smooth and elastic. Vacuum-seal or wrap tightly in plastic and rest at room temperature for at least 45 minutes.

2. 02

   For the filling, reduce the braised veal shank braising juices until syrupy, fold into the shredded veal along with microplaned Parmigiano-Reggiano and cold-sweated mirepoix. Season precisely with sea salt and black pepper; transfer to a piping bag.

3. 03

   For the Barolo reduction, simmer the Barolo wine with shallot trimmings until reduced by 85%. Whisk in the rich veal glace and simmer to a glossy coating consistency (nappé). Mount with 25g cold cultured butter off the heat and pass through a chinois.

4. 04

   Roll pasta dough to setting #8 on a pasta roller (approx. 1mm thick). Pipe 10g spheres of ossobuco filling at regular intervals, fold over to eliminate air pockets, and cut into precise rectangular tortelli using a fluted brass wheel.

5. 05

   For the bone marrow spuma, gently heat the milk with rendered bone marrow and a pinch of salt to 60°C. Blend with soy lecithin using an immersion blender until completely homogeneous, aerating near the surface to produce a stable, velvety foam.

6. 06

   Cook tortelli in aggressively salted simmering water for 2 minutes. Emulsify remaining butter with a splash of pasta water in a skillet and gently glaze the cooked tortelli.

7. 07

   To plate: Draw a curved stroke of glossy Barolo reduction across warmed ceramic plates. Arrange five tortelli across the reduction. Spoon the aerated smoked marrow spuma over the pasta, and garnish with microplaned lemon zest and flash-fried translucent parsley leaves.