Osso Bucco agnaloti with cannellini bean, sweet winter veg and osso bucco broth

July 21, 2011 — Leave a comment

Osso Bucco agnolotti with cannellini bean, sweet veg and osso bucco broth

The brain child of cooking bestie, Michael and me, this hearty dish screams winter goodness. Bathe agnolotti in a falvourful broth with cannellini beans and winter veg and you got yourself a pretty darn fine meal suitable for slow Sundays or impress-your-guests dinner party. Will match brilliantly with a glass of Pizzini’s Nebbiolo!

This will serve about 4 – 6 people

Broth
500g osso bucco (ox tail)
2 x carrots, roughly chopped
2 x stems celery with leaves
1 onion, quartered (outer skin peeled, but inner skin intact)
2 x cloves garlic
small nob of ginger
Stick of rosemary
parsley
8 peppercorns
2 x star anise
2 x bay leaves

Directions

  1. What I didn’t do with my broth was braise the meat first. I since have read that braising the meat (or roasting it) gives a richer broth, which I think would be fantastic.
  2. Fill a large pot with water, add all the ingredients
  3. Bring to a very slow simmer and reduce for 2 hours, skimming the impurities every now and then (the grey matter that tends to accumulate at the top
  4. Scoop out the bulk, discard the veg. Cut meat from the osso bucco and set asside

Prepare the cannellini beans
In a pot add 1 c. dry cannellini beans and enough water to cover two times. Bring to the boil and once reached, turn off heat and let beans soak while the broth simmers. If you have it on hand, add a piece of kombu while the beans are soaking, a type of seaweed that helps in the digestibility of legumes. This is a quick way of soaking beans in case you haven’t remembered to soak them overnight. I blogged considerably on preparation and use of legumes here.

Pasta dough
I blogged on how to make a basic pasta dough in my last post here. Follow the same instructions and allow the dough to rest in the fridge while the broth is simmering.

Osso Bucco Filling
Rich and tomato-y with a slight hint of citrus creates agnolotti bursting with flavour.

Osso Bucco agnolotti filling

Meat reserved from osso bucco broth
1 x 250g tin of organic tomatoes
1/2 onion, finely diced
2 cloves garlic, finely chopped
couple of anchovies
1 Tblsp sugar
2 Tblsp olives, roughly chopped
Olive oil
Salt and pepper
zest of 1 lemon
handful of roughly chopped parsley

  1. Saute onion until very soft in a good slurp of olive oil, adding a sprinkle of salt for seasoning
  2. Add the garlic and saute for a couple more minutes
  3. Add the tomatoes and simmer lightly for 15 – 20 minutes, stirring frequently to create a rich tomato base
  4. Add the remaining ingredients (except parsley) and let simmer for 10 more minutes allowing the flavours to fuse ensuring you have a nice thick sauce.
  5. Lastly, stir in the parsley and set asside

Finish the broth

Osso bucco stock with sweet veg and cannellini beans

Soaked cannellini beans
2 x stems celery, cut into 5mm cubes

2 x small turnips, cut into 5mm cubes
1 x med zucchini, cut into 5mm cubes
2 x tomatoes, deseeded and roughly chopped
Salt and pepper to taste

  1. Add soaked beans to the broth and simmer for 1 hour reducing the broth and cooking the beans
  2. Only once the beans are cooked, season the broth with salt – otherwise the salt will inhibit the softening of the legumes
  3. Add the vegetables and cook for 20 minutes until veg are just done
  4. Test for seasoning

Making the agnolotti

Agnolotti ready to be cooked

  1. While the broth is reducing and cooking, roll out pasta sheets to a #5 or #6 on your pasta machine. I wish I knew in certain terms what thickness this actually was, but what you’re going for here is substantial but delicate. So not too thin, not too thick.
  2. I’ve found the easiest way to make agnolotti (giant ravioli) is to create rectangle sized pieces so that you can dollop in your filling and fold over the pasta to create the pockets. Cut the pasta so you separate each agnolotti.
  3. Seal the ends with a little water (some use egg wash, but I’ve found water works just as fine). Dip a fork into some flour and press the edges closed being careful not to pierce the pasta (as I did on a couple of occasions). Set aside on a floured tray ready for cooking once broth is finished

Assembly

  1. Cook the agnolotti for approx 5 minutes – depending on how thick you rolled the pasta. Do this by gently poaching in softly simmering water. Use a spatula or similar to hold floating agnolotti under by resting it on top. The trick is to use a big pot, which we didn’t have available at the time of this making

    Angnolotti cooking

  2. Right before the pasta is cooked, spoon out the broth into plates

    Osso Bucco broth

  3. Then place the agnolotti on top

    Agnolotti layered on broth

  4. Finally, garnish with fresh herbs and plenty of good quality parmesan.
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