Veal Osso Buco:
- 2 (14-16-ounce) veal shanks
- Kosher salt, to taste
- Black pepper, to taste
- Flour, to coat
- Olive oil
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 small onion, chopped
- 1 cup white wine
- 1 sprig rosemary
- 1 sprig sage, tied together with the rosemary
- Chicken stock, to cover
- Osso buco meat
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- 1 shallot, minced
- 2 sprigs fresh oregano, de-stemmed and chopped
- 6 leaves red chard, braised and chopped
- Veal braising liquid
- ¼ cup Parmesan Reggiano cheese, finely grated
- ½ cup ricotta cheese
- Salt and pepper, to taste
- 3 cups Tipo 00 flour
- 5 large eggs
- 5 egg yolks, plus additional for sealing the pasta
- Pinch of salt
- 6 Tablespoons butter, melted
- Fresh oregano leaves, chopped
For Veal Osso Buco:
Pre-heat the oven to 325°F.
Season the veal liberally with salt and finely ground pepper;
cover the shanks lightly with flour. Pour enough olive into
to a braising pan to cover the bottom; over medium heat, caramelize
each side of each veal shank. Remove the veal from heat. Add
the vegetables to the braising pan and caramelize. Deglaze
the pan with wine and reduce by half. Return the veal to the
pan, add the rosemary and sage, and enough chicken stock to
cover the meat. Bring everything to a simmer and skim off
any excess oil that has risen to the top. Cover the pan with
a lid or aluminum foil, and place it in the oven for 2 hours,
or until the meat is tender and falling off the bone. Remove
pan from the oven and discard the herb bundle. Take the osso
buco out of the braising liquid and set aside. Skim any excess
fat off the top of the liquid and then pass it through a food
mill; set aside.
For Agnolotti Filling:
Shred the osso buco, removing any tendons or bones, making
sure to remove the marrow. Heat the olive oil in a sauce pot
over medium heat; sweat the garlic and shallots. Add the shredded
veal, oregano, braised chard, and enough braising liquid to
cover half of the solid ingredients. Cook slowly to reduce
the liquid until the mixture is mostly dry. Transfer the mixture
to a large mixing bowl; use a wooden spoon to incorporate
the Parmesan Reggiano and ricotta cheeses into the mixture.
Season with salt and pepper, and allow the mixture to cool.
For Agnolotti Dough:
Sift the flour into a mound in the center of a large wooden
cutting board. Make a well in the middle of the flour and
add the eggs. Using a fork, beat together the eggs and begin
to incorporate the flour, starting with the inner rim of the
well. As you expand the well, keep pushing the flour up from
the base of the mound to retain the shape of the well. The
dough will come together when half the flour is incorporated.
Knead the dough with the palms of both hands. Knead for approximately
15 minutes, adding any additional flour if necessary to create
a cohesive mass. Remove the dough from the board; scrape up
and discard any leftover bits. Lightly re-flour the board
and knead the dough for an additional 6 minutes. The dough
should be elastic and slightly sticky. Wrap the dough in plastic
and allow to rest for at least 30 minutes at room temperature.
Roll out the dough very thinly and cut into 1½-inch
strips. Place a teaspoon of filling along the lower half of
the strips about every ¾ inch and brush the other side
with egg. Fold the dough over and press the edges firmly with
your fingers, making sure to press out any air. Press between
the mounds of filling to separate each agnolotti, and cut
between each mound with a ripple-edged pastry wheel; form
each agnolotti into a half circle.
In a large pot of salted boiling water, slowly stir in the
pasta, being careful not to break the fragile agnolotti. Boil
the pasta for 3-5 minutes; the agnolotti are ready when they
rise to the surface. Drain the pasta but do not rinse.
To Assemble and Serve:
While the agnolotti are still hot, coat them with melted butter.
Toss with chopped fresh oregano. Place 6-8 agnolotti on each
heated serving plate and serve immediately.
A super-Tuscan, such as a Tignanello would be an especially
fine match. Alternatively, choose a hearty, eight year old
Ridge Jimsomare Zinfandel.
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