Alessandro Negrini and Fabio Pisani’s “Omaggio a Milano”

Serves 4

Ingredients

For the Pasta:

• 300g fresh egg pasta

For the Pasta Filling:

• 400g Fassone steer Ossobuco
• 50g carrot
• 50g celery
• 50g onion
• 20g sourdough semolina bread
• 30g grated Parmigiano Reggiano cheese
• 1 sprig rosemary
• 1 sage leaf
• 50ml white wine
• 20g extra-virgin olive oil
• 30g butter
• 0,5g nutmeg
• 1l water
• 6g salt

For the Sauces:

• 40g butter
• 40g grated Parmigiano Reggiano cheese (28 months of maturation)
• 45g milk
• 0,10g Sardinian saffron stigmas (soaked in 30g of water for 12 hours)

To Serve:

• 8 sage leaves
• Extra-virgin olive oil
• Whole marine salt
• 30g butter

Method

For the Pasta Filling:

1. Separate the Ossibuchi bones from the flesh.
2. Place the bones in cold water with ice for 1 hour, then extract the marrow.
3. Make a mirepoix with the carrot, celery and onion.
4. Cook the mirepoix in olive oil until it has browned, and the add the Ossobuco flesh, cooking it over a high heat.
5. Add the wine and leave to evaporate.
6. Add the water and salt and continue to cook for 45 minutes, adding additional hot water in to compensate for evaporation.
7. After the 45 minutes is complete, filter the broth from the solids and keep it separate.
8. Put the broth on the heat again and reduce it by 80%.
9. Heat butter with the chopped rosemary and sage in a pan, add the cooked flesh pieces, marrow, bread and brown it in a pan until it dries out.
10. Put the dry meat mixture through the meat grinder twice using a medium plate and then mix it with the Parmigiano cheese and nutmeg.
11. Make little 10g balls of the meat mixture and place them on a sheet of baking paper.

For the Sauces:

1. Put the butter, which should be at room temperature, and the Parmigiano in a high and narrow jar.
2. Make the milk boil and then pour it on the butter and Parmigiano.
3. Use an immersion hand blender to blend the mixture.
4. Divide the sauce into two parts: keep one natural and add saffron with its infusion water to the other.

For the Pasta:

1. Roll the dough very thin, about 1 mm thick.
2. Make 24 candy-shaped ravioli, putting a ball of stuffing in the centre of each.

To Serve

1. Fry sage leaves in extra-virgin olive oil at 160°C for few seconds.
2. Dry off the excess olive oil and keep them apart.
3. Cook the ravioli candies in salted water (8g salt per each litre).
4. Then put them in a pan with butter and sage.
5. Dry off the excess butter on absorbent paper.
6. Place the cooked ravioli candies on dishes and dress with Parmigiano and saffron sauces, the reduced Ossobuco cooking
   liquid and two leaves of fried sage.

Recipe Courtesy of Alessandro Negrini and Fabio Pisani of  Il Luogo di Aimo e Nadia
Alessandro Negrini and Fabio Pisani Chef Feature

Image © A. Mauri, Italian Gourmet.