Agnolotti Pizzicati Recipe
veal ossobuco filling, sage butter, veal reduction
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Ingredients
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Dough
Filling
Sage Butter Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Sear the Veal
In a heavy pot, heat some oil over medium-high heat. Season the veal shank with salt and pepper, and sear on all sides until browned. Remove and set aside.
- 4
- 5
Deglaze and Braise
Pour in the white wine, scraping up any browned bits. Return the veal to the pot, add beef stock, and bring to a simmer. Cover and cook on low heat for about 2-3 hours until the veal is tender.
- 6
Assembly and Cooking
- 7
Roll Out the Dough
After resting, roll out the dough on a floured surface until thin. Use a pasta machine or rolling pin.
- 8
Fill the Agnolotti
Cut the rolled dough into squares. Place a small spoonful of filling in the center of each square. Fold over and seal the edges tightly, using water to help seal if necessary.
- 9
Cook the Agnolotti
Bring a pot of salted water to a boil. Cook the agnolotti in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.