Veal Shank Tortelli

Veal Shank Tortelli

Veal Shank Tortelli

An exclusive veal shank tortelli recipe by Antimo Merone, chef at 8 1/2 Otto e Mezzo Bombana restaurant, served with porcini mushrooms and thyme oil.

November 11, 2015

serves for

1

total time

0 HR 0 MIN

ingredients

Flour
140 g 00
Semolina flour
110 g
Egg yolk
90 g
whole egg
50 g
veal shank
3 center cut
carrot
1
Onion
1
Celeriac
1
Veal stock
Tomato
50 g Pianogrillo puree
White wine
200 ml
Garlic
2 cloves
Thyme
Rosemary
Extra-virgin olive oil
veal shank
300 g meat
Mortadella
35 g
Parma Ham
60 g
parmigiano
40 g, 24 months
mascarpone
30 g
Porcini mushroom
6 g, freeze dried
Black pepper
Portobello
100 g
Brown mushroom
100 g
White mushroom
100 g
carrot
half
Onion
half
Port Wine
150 ml
Chicken stock
Rosemary
Garlic
4 cloves
Porcini
2
Girolles
100 g
Extra-virgin olive oil
120 g
grapeseed oil
80 g
Thyme
1 bund

Preparation

For the Pasta Dough
Mix all the ingredients to form the dough

For the Veal Shank
Brown the meat on the iron pan. Stew the vegetables, add wine and tomato puree, add herbs and the roasted shank, cover with veal stock and finish the cooking in oven at 140 degrees for 90 minutes. Cool down, and separate the meat from the cooking jus, reserve.

For the Stuffing
Clean the meat from the bones. In a mincer pass fine the hams, add to the meat with the rest of the ingredients. Form 7 gr each small balls that will form the stuffing of our tortelli.

For the Mushroom Jus
Roast all the mushroom, add to the vegetables and deglaze with the port wine, reduce and cover with chicken stock. Bring to boil and let it simmer on the corner of the stove for 4 hours. Strain and reduce until right concentration of flavor.

For the Mushrooms
Clean the mushrooms with a pairing knife and a wet towel, slice some porcini for the salad, roast the girolles and the rest of the porcini.

For the Thyme Oil
Boil the thyme for 20 minutes, dry well and discard all the twigs. Blen the oils with the thyme leaves in a thermomix until reach 70 degrees temperature, strain in a paper cloth.

Finishing Touches
With a pasta machine, sheet the dough finely, cut in square 7x7 cm, place the stuffing in the middle and form the tortelli by hand. Boil the tortelli in salted water for 1 minute. In a pan reduce the cooking jus of the veal shank, add the tortelli and the mushrooms, add few butter and some parmigiano cheese. Serve the tortelli, add the thyme oil and pour the mushroom jus with a saucer on side. Finish with the porcini salad and few leaves of red mustard.

Search Recipes