Recipes

OSSO BUCCO TORTELLINI

April 19, 2020

This time, I saw this lovely idea on Instagram. My husband is not a fan of the traditional osso bucco dish but he does love pasta so I thought I could cook this dish and just figure out how to stuff osso bucco into pasta. And with further thought, I figured that tortellini is just an Italian version of an Asian dumpling, right? And since I am not going to be making pasta, I will use wanton skins instead. I also have another challenge to overcome, how to wrap the tortellini so the filling does not fall out.

This is a whole day or two day exercise but it will be so worth it. I cooked the osso bucco for about eight hours. Then it took about an hour or so to wrap the tortellinis.

Just a note on the wanton skin, I used the yellow skins purchased from an Asian supermarket. They have a similar taste to noodles so they would be similar to pasta skin too. Don’t use the white skins as they don’t have any flavour.

Ingredients

4 large pieces of osso bucco

Plain flour for dusting osso bucco

Salt and pepper

2 tins of cherry tomatoes

1 litre of master stock

2 stalks of celery, finely diced

1 carrot, finely diced

1 onion, finely diced

2 cloves garlic (whole)

1 bunch parsley, finely chopped

Knob of butter

150ml white wine or verjuice

1 tablespoon of brown sugar

1 teaspoon dried oregano

1 packet of yellow wanton wrappers

1 egg

Bunch of spinach leaves

Grated parmesan/reggiano

Take the osso bucco out of the fridge about 30 minutes prior to cooking and season with salt and pepper. Dust with flour and remove access flour before searing in butter. Using a large pan that is large enough to braise, sear the osso bucco until brown on both sides including sides if possible. Set aside when seared.

Sautee on medium to high heat the onion, garlic, carrot, celery and parsley in the pan juices for about 5 minutes, then add the osso bucco and white wine/verjuice and simmer for about 5 minutes. Add the master stock and simmer for another 5 minutes then add tomatoes, oregano and sugar. Once it reaches to a boil, turn heat to low to simmer, turning meat over in a few hours.

A note about the master stock. If you don’t have master stock, just store bought chicken or vegetable stock. If using store bought stock, add 2 bay leaves, 2 cinnamon quills and 1 star anise to the pot. Before you blend the sauce, remember to remove these items.

Once the meat is falling off the bone, remove the meat and shred, especially shaking out all the delicious marrow. Blend the sauce so it becomes a smooth thick consistency. Add a large ladle of sauce into the meat and mix well. Let the meat cool before filling the tortellinis. We filled them the next day so it was refrigerated overnight. If the meat has been refrigerated then it needs to soften or warm up a bit first, otherwise the meat will be hard and it could tear the wanton wrapping. Also, tear the stalk off the spinach leaf as it will also tear the wanton wrapping.

To fill, scramble an egg into a small bowl to use for sealing the wrapper. Prepare a slightly floured plate to put the tortellinis on. Spoon a small spoonful onto the wrapper, add a small spinach leaf then wrap into a tortellini, parcel, long dumpling or however you can seal the pasta so the filling does not fall out when it is cooking in water. Place tortellinis onto floured plate so they don’t stick together.

To serve, cook tortellinis in salted water until the wrapper is tender, spoon sauce onto tortellinis with a good sprinkle of parmesan/reggiano. You won’t need much sauce as the sauce is quite rich and intense. I’m sure you will agree that it will be a taste explosion with every mouthful.

 

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