Brett Stevens
Inspired by the flavours of risotto alla Milanese, here, we encase slowly braised veal osso buco blanco in saffron-flecked pasta sheets.
Ingredients
Method
For filling, preheat oven to 130°C fan-forced. Season osso buco generously. Heat oil in a casserole over medium-high heat. Add osso buco; cook until browned (3-4 minutes on each side). Remove from pan. Reduce heat to medium. Add butter and swirl to melt. Add onion, carrot, celery, garlic and herbs; cook, stirring occasionally, until softened (5-6 minutes). Deglaze with wine; simmer until reduced by half (1-2 minutes). Add stock, vinegar, bay and parmesan rind, season to taste, bring to the boil, then return osso buco. Cover and braise in oven until meat is fork tender (3½-4 hours). Remove meat from braising liquid, cool slightly, then coarsely shred (discard bay and parmesan rind). Push marrow from bones, mash with a fork and add to meat. Simmer braising liquid over high heat until thickened (4-5 minutes). Add to meat mixture and stir to combine. Transfer to a bowl and set aside to cool.
For pasta dough, combine saffron in 90ml warm water in a bowl and set aside to infuse (10 minutes). Combine flour, yolks, oil, saffron soaking liquid and 2 tsp fine sea salt in a food processor and process until a dough starts to form. Tip onto a lightly floured work surface; knead dough until smooth (5-10 minutes). Cover with plastic wrap; set aside to rest (1 hour).
For gremolata butter, combine all ingredients in a food processor, season to taste and process until smooth. Refrigerate until required.
Divide dough into four, then working with one piece at a time, lightly dust in semolina and feed dough through a pasta machine starting with rollers at the widest setting. Fold dough in half lengthways, feed through rollers again, repeating until smooth. Continue to feed dough through, reducing notch by notch, feeding and rolling until third-last setting. Lightly dust with flour, lay out on trays, and cover. Repeat with remaining dough.
To prepare pasta sheets, using a 9cm-round cutter, cut rounds from pasta sheets (discard scraps) and layer between sheets of baking paper on a tray. Keep covered with a tea towel to prevent drying out.
Lay pasta rounds, in batches, on a lightly floured work surface and spoon 2 tsp filling into the middle of each. Working with one round of pasta at a time, lightly brush edges with water, fold over to enclose and press edges to seal, ensuring no air is trapped inside. Repeat with remaining pasta rounds and filling. Makes about 34. Cover and refrigerate until required.
Warm gremolata butter in a saucepan over low heat. Cook mezzalune, in batches if necessary, in a large saucepan of salted boiling water until al dente and cooked through (2 minutes); then drain. Divide mezzalune among plates, spoon over butter sauce, scatter with extra parmesan and micro parsley to serve.
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