Osso Buco Agnolotti

SAVORY

Oct 18

Whey-Braised Veal, Lavender Vinegar, Saffron Wine, Scallions, and Borage Flowers

Chef Fiore Tedesco of L’Oca d’Oro | Austin

Yield: 3 servings

INGREDIENTS:

Veal Cure:
20 grams thyme leaves
20 grams parsley leaves
10 grams lemon thyme leaves
10 grams Greek oregano leaves
5 grams rosemary leaves
5 grams lavender flowers
5 grams lemon verbena leaves
90 grams salt
45 grams white pepper

Veal Filling:
3 kilograms European veal osso buco
Blended oil
1.2 kilograms small diced yellow onions
400 grams small diced celery
500 grams small diced leeks
800 milliliters dry white wine
2 heads garlic, halved
5 grams thyme sprigs
3 grams bay leaves
2 grams lemon verbena sprigs
2 liters ricotta whey (or milk)
2 liters veal stock

Agnolotti:
675 grams yolks
2 eggs
10 grams extra virgin olive oil
500 grams flour
500 grams White Sonora 00 flour

Lavender Vinegar:
200 grams honey
70 grams lavender flowers
30 grams lemon verbena leaves
10 grams raw vinegar (unfiltered. unpasteurized)

Saffron Wine:
500 milliliters dry white wine
20 threads saffron

To Assemble and Serve:
Salt
100 milliliters veal stock
20 grams cold butter
50 grams thinly sliced wild green onion greens
10 borage flowers

METHOD:

For the Veal Cure:
Heat dehydrator to 130ºF. In a bowl, combine herb leaves and flowers. Dehydrate 8 hours. In a spice grinder, grind mixture to a fine powder. Transfer to a storage container, mix in salt and pepper, and keep at room temperature up to 1 month, or in freezer up to 6 months.

For the Veal Filling:
In a deep hotel pan, place veal and sprinkle Veal Cure evenly on all sides. Cover and refrigerate 8 hours. Heat oven to 300°F. In a sauté pan over high flame, heat oil and sear veal until browned. To a large pot over medium-high flame, heat oil and sauté onion, celery, and leeks until browned. Deglaze with wine. Make a sachet with garlic, thyme, bay, and verbena. Add sachet to pot along with whey and stock. Simmer, add veal, and braise in oven 2½ hours. Cool braise overnight, covered. Pick meat and discard bones. Scale meat and record weight. In a bowl, applying a 3:1 ratio by weight of meat to congealed braising liquid, combine meat and liquid.

For the Agnolotti:
In a small bowl, whisk to combine yolks, eggs, and oil. In a large bowl, combine flours. Make a well in the center of the flour mixture. Pour egg mixture into well. Using a fork, stir in eggs, slowly incorporating flour. When dough is shaggy, transfer to a floured work surface and knead 15 to 20 minutes, until elastic, reflexive, and shiny. With a pasta machine on the third thinnest setting, roll out dough. Cut pasta into 7-centimeter-by-6-centimeter rectangles. Place a scant teaspoon of Veal Filling in the middle of each pasta rectangle and fold the long-side over itself, pressing neatly so all edges line up. With your fingers, press on each of the three edges, gently nudging the filling into plump, neat pockets in the middle of the Agnolotti. With a fluted roller, roll edges of Agnolotti to better seal and crimp edges.

For the Lavender Vinegar:
In a small saucepan over medium low heat, combine honey and 300 grams filtered water. When combined, cool honey solution to below 75℉. In a sterile jar, combine lavender, verbena, and honey solution. Ferment 3 days. Stir in vinegar. Ferment until acidity reaches approximately 5 percent. Store in a spray bottle.

For the Saffron Wine:
In a small saucepan over low heat, warm wine and saffron. Steep 20 minutes; strain.

To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook Agnolotti 3 minutes, or 7 minutes if frozen, until al dente; drain. To a medium saucepan over medium heat, add Saffron Wine, veal stock, and 50 milliliters pasta water. Reduce by half. Add Agnolotti and simmer 2 minutes. Add butter and swirl pan until the sauce is tight and shiny. On a large serving plate, arrange Agnolotti and spoon a generous spoonful of sauce over each one. Finish with greens, flowers, and 3 spritzes Lavender Vinegar.

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