To pay homage to the typical Milanese tradition of yellow risotto with ossobuco, Aimo e Nadia offers brilliant tortelli stuffed with Fassona ossobuco and marrow, served with a reduction of Sardinian saffron and Parmigiano Reggiano.

HOMAGE TO MILAN

For fresh egg pasta

Ingredients for 1.5 kg

1 kg flour
7 whole eggs
10 yolks

Place the ingredients in the mixer and knead with the dough hook for a few minutes until the dough is firm. Then knead the dough by hand again a few minutes until smooth and homogeneous. Then let it rest well covered with food-grade plastic wrap for at least 30 minutes in the refrigerator before rolling out the dough.

For the filling

Ossobuco of veal
400 g of fassone
50 g carrots
50 g celery
50 g onion
20 g sourdough semolina bread
30 g Parmigiano Reggiano cheese
1 sprig of rosemary
1 leaf of sage
50 ml white wine
20 g extra-virgin olive oil
30 g butter
0.5 g nutmeg
1 l water
6 g salt

Take the veal shanks and separate the bones from the flesh. Soak the bones for 1 hour in cold water with ice, then extract the marrow. Make a mirepoix of carrot, celery and onion, brown it in oil then add the ossobuco flesh and cook over high heat. Deglaze with wine, add water with salt and continue cooking for 45 minutes, taking care to add boiling water to compensate for evaporation. When cooked, strain, keeping the broth aside.

Then return the broth to the heat and reduce it by 80 percent. Then heat the butter with the chopped rosemary and sage, add the cooked meat pieces, marrow, and bread, and sauté in the pan until everything is well-dried. Then pass the mixture twice through the meat grinder with medium die and mix it with Parmigiano and nutmeg. Now prepare balls of 10 g each and arrange them on a sheet of baking paper.

For the sauces

40 g butter
40 g grated Parmigiano Reggiano cheese (28 months old)
45 g milk
0.10 g Sardinian saffron stigmas (soaked in g 30 of water for 12 hours)

In a tall, narrow container place the butter and Parmigiano at room temperature. Separately, bring the milk to a boil, then pour it over the butter and Parmigiano, mixing with an immersion blender. Divide the sauce into two parts: leave one part natural and in the other add the saffron with its infusion water.

Roll out a very thin sheet of pasta, to a thickness of about mm 1, then pack 24 ravioli in the shape of a candy, placing a ball of filling in the center of each.

For the garnish

8 sage leaves
extra virgin olive oil
whole sea salt
30 g butter
More sage

Composition

Fry the sage leaves in extra virgin olive oil at 160°C for a few seconds.

Dry them from excess oil and keep them aside. Then cook the candies in salted water (8 g of salt per liter of water) and mash them in a pan with the butter and sage, wiping off the excess butter on absorbent food paper. Then arrange the caramels on plates and top with the Parmigiano and saffron sauces, the cooking juices from the ossobuco, and two fried sage leaves.