Ossobuco in saffron plin agnolotti

Chef Olivier Parise has devised a 6-sequence pasta tasting menu for his Italian restaurant Mets. He has simplified for us his recipe for ossobuco en agnolotti, a staple on his menu.

This recipe fromOlivier Parise, chef of the Timilìa restaurant in Metz, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6

Preparationtime: 1 h 30

Cooking time: 2 h

Ingredients for Olivier Parise 'sossobuco en agnolotti

For the saffron pasta

300 g durum wheat semolina (rimacinata )

100 g 00 (or T45 ) flour

4 eggs

2 doses saffron powder (0.2 g )

For the ossobuco stuffing

1 kg veal shank (4 pieces )

20 g butter

2 carrots

½ stalk celery

1 yellow onion

10 cl white wine

1 garlic clove, crushed

1 tbsp. tomato paste

50 cl veal juice

For the gremolata

½ bunch parsley, coarsely chopped

1 chopped garlic clove

1 lemon (zest and juice )

5 cl olive oil

Variou s

Parmigiano reggiano 60 months

Oi l

Salt and pepper

Steps for Olivier Parise 'sossobuco agnolotti

Fresh saffron dough: Mix the semolina, flour and a pinch of salt, add the eggs and saffron, then knead for about 10 min. Leave to rest for at least 1 hour.

Ossobuco stuffing: Season the shanks on both sides with salt and pepper, butter and a drizzle of oil. Set aside in a cool place. In the same pan, sweat all the diced vegetables. Deglaze with the white wine, reduce by half, then add the tomato paste and 2 tablespoons of veal jus. Return the meat to the filling, cover the casserole and place in the oven at 170°C for 1 h 30. remove the meat from the oven and put it through a meat grinder. Mix the stuffing with a small portion of the filling. Set aside in a piping bag in a cool place. Strain the sauce through a sieve and reduce to a coating texture .

Gremolata: Mix all ingredients and set aside.

Shaping the ravioli: Roll out the dough to a thickness of 2 mm using a rolling pin. Lay out a rectangle of dough on the work surface, and place balls of ossobuco filling on top, leaving a 2 cm space between each. Fold the dough rectangle in half, press the dough on either side of the filling and squeeze out the air . Using a notched roulette wheel, cut the excess dough lengthwise, then between each ball of filling to form the agnolotti.

Cooking the agnolotti: Cook the agnolotti in salted water for 3-4 min. Meanwhile, heat a sauté pan over low heat with a knob of butter, a spoonful of veal jus and a little cooking water. Remove the agnolotti with a skimmer , then finish cooking in the pan, turning to coat.