Braised veal shin agnolotti pasta recipe - Telegraph.co.uk

arome.indah.link

Agnolotti, little parcels typically eaten in Piedmont and Tuscany, are usually filled with ground meat, though we do a lovely version filled with ricotta at Murano. They’re no larger than your thumbnail, but are easy to cut and shape.

Prep time: 2 hours | Cooking time: 2 hours 15 minutes 

MAKES 

400g fresh pasta, with enough filling to make about 120 agnolotti

INGREDIENTS

For the pasta 

• 300g type 00 pasta flour
• 3 eggs, or as needed
• Semolina, for dusting
• 1 egg beaten with 2 tbsp of water to make an egg wash

For the braised veal shin 

• 4 tbsp olive oil
• 500g veal shin, bone in
• 1 knob of butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 sticks of celery, diced
• 1 rosemary sprig
• 10 coriander seeds
• 1 star anise
• Zest of 1 orange, pared off in strips
• ½ head of garlic
• 1 tsp tomato purée
• 200ml white wine
• About 600ml chicken stock or water

For the filling

• 100g fresh white breadcrumbs
• 80g parmesan, grated

METHOD

To make the pasta

1. Place the flour onto a large, clean surface and make a hole in the centre to look like a crater. Crack the eggs into a small bowl and beat them.
2. Start to pour the egg mixture into the crater and, with a fork, gradually whisk them into the flour, bringing the flour in from the edges of the crater so that the mixture starts to come together. As it becomes harder to do this, do away with the fork and start to knead with your hands, bringing the dough together to form a ball. If you need to add a little more egg do so – you want to end up with a smooth ball that doesn’t stick to your hands.
3. Wrap the dough in cling film and place in the fridge to rest for 30 minutes.
4. To roll out the pasta, cut the dough in half and, on a lightly floured surface, use a rolling pin to roll out one half so that it’s thin enough to go through the widest setting of your pasta machine. Keep the unused half covered with cling film.
5. Then lightly flour the dough and start to roll it through the machine. Repeat this process, changing the setting on the machine to the next thinnest rung, until you get to the second to last setting. Ideally the pasta sheet should be the width of the rollers and around 60cm in length.
6. Repeat with the second piece of dough.
7. Place the rolled sheets on a floured board until ready to use.

To make the veal filling 

1. In a saucepan large enough to hold all the braising ingredients (but small enough to keep them snug – otherwise the stock won’t cover everything), add the olive oil and set over a medium heat.
2. Season the veal shin and add it to the pan, browning it all over evenly. Remove from the pan and set aside.In the same pan, add the knob of butter and add the vegetables. Allow them to colour evenly but do not burn, until soft, before adding the rosemary, spices, orange zest, garlic, tomato purée and wine.
3. Return the browned veal shin to the pan then cover with the stock or water.
4. Cook for at least two hours with the lid on until the shin is soft and a spoon can easily cut the meat. Allow to cool.
5. Once cool, remove the veal, finely chop (discarding the bone) and set aside.
6. Drain the vegetables, reserving the stock and discarding the peel and star anise. Using a stick blender or food processor, blitz the vegetables to a soft purée and place in a mixing bowl. Add the diced veal and mix until blended. Mix in the fresh breadcrumbs and parmesan until you get a soft filling that will hold its shape when piped. Add a bit of the reserved stock if needed, if the mixture is too stiff.
7. Spoon the mixture into a piping bag and set in the fridge until you are ready to assemble the agnolotti.

To make the agnolotti

1. Take one pasta sheet and pipe a straight line of the filling, about 1cm thickness, along one long edge (pipe it about 3-4cm in from the edge). Brush the pasta around the filling with the egg wash, then fold the edge of the pasta over the filling, sealing it down on the other side to enclose the filling snugly and remove any air bubbles.
2. Using your finger tips, press down firmly on the tube of filling every 2.5cm to create equal-sized parcels.
3. Using a fluted pastry cutter, cut along the long sealed edge and then in between each parcel to separate the agnolotti.
4. Repeat using the rest of the pasta sheet and the remaining filling.
5. Place the agnolotti on a tray dusted with semolina until ready to cook.
6. To cook, bring a saucepan of salted water to the boil, add the tortellini and allow them to rise to the surface – about three minutes.

The Link Lonk


June 27, 2021 at 11:00AM
https://ift.tt/3xVv9c9

Braised veal shin agnolotti pasta recipe - Telegraph.co.uk

https://ift.tt/31oM9uv
Pasta