Tortelli di ossobuco con Brancaia Ilatraia

Ossobuco Tortelli with Brancaia Ilatraia

OSSOBUCO TORTELLI  

A first course with a great variety of flavours finds an ideal match in a persuasive and opulent wine like Ilatraia. The spicy notes of Ilatraia, characteristic of the blend (Small Verdot , Cabernet Sauvignon and Cabernet French ) and enhanced by the refinement in barriques, they go well with this first course with intense and concentrated flavours. 

INGREDIENTS (for 4 people) 

  • 2 eggs  
  • 100 g of 00 white flour  
  • 100 g of re-milled semolina  
  • 250 gr of ossobuco  
  • ½ carrot  
  • ½ celery stalk  
  • ½ white onion  
  • 1 clove of garlic  
  • 1 bouquet garni of rosemary, thyme and marjoram  
  • 300 ml meat broth  
  • parsley to taste  
  • EVO oil to taste  
  • salt/pepper to taste  
  • butter to taste  

PREPARATION
First, if you don't have any ossobuco left over from our other recipe , prepare the filling: fry a little of oil, adding roughly chopped celery, carrot and onion, a crushed clove of garlic in its skin and the bouquet garni prepared with fresh herbs. Add the lightly floured meat and brown it on both sides over a high flame. Season with salt and pour in the broth . Lower the heat, leaving it to cook covered for three hours. Once cooked, remove the garlic and aromatic herbs. Grate the yellow part of the lemon peel and add a handful of parsley. Pass the meat through the mincer four or five times to obtain a soft mixture and put it in a piping bag .
In the meantime, prepare the dough, arranging the flours in a fountain shape, adding a pinch of salt and placing the eggs in the center; start kneading with your hands until you obtain a smooth and homogeneous ball. Let it rest for at least half an hour wrapped in a sheet of film, in the refrigerator.
Roll out the dough very thinly with a rolling pin or a pasta machine; using a 6/7 cm round pastry cutter , cut out about 40 discs. Fill each disc with the dough, fold the dough over itself and cut out the tortelli . If the dough doesn't stick, brush the edges with a little water.
Cook the tortelli in plenty of boiling salted water for about five minutes and season with a reduction of the ossobuco sauce to which you have added a little flour.  

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