Ingredients for 4 people
400 g Agnolotti Piemontesi
500 g veal bones and trimmings
75 g mirepoix (diced celery, carrot and onion)
15 g diced leek
50 g diced tomatoes
10 g extra virgin olive oil
200 g porcini mushrooms
a bunch of mixed aromatic herbs
brown roux to taste
(obtained by mixing equal parts of olive oil, and lightly toasted flour)
Procedure
Soak porcini mushrooms in hot water for a couple of hours. Brown veal trimmings and bones in the oven at 180°C.
Add mirepoix, leek and tomatoes, and continue browning in the oven, adding 5 g of oil until you obtain a brown colour. Transfer everything into a pot and cover with cold water. Add aromatic herbs and allow to simmer until the liquid is reduced by a quarter, occasionally skimming the surface.
Pass all ingredients through a chinois, and bring to a boil, then add a little dark roux. Separately, in a pan, sauté porcini mushrooms for a minute with a drizzle of oil, add meat stock and let season for a few minutes.
Cook Agnolotti Piemontesi in boiling salted water for a couple of minutes and finish cooking in the pan with the sauce for an additional minute. Put on a plate, garnish with aromatic herbs and serve.
Chef Rosario Fallo regional union of Piedmont chefs.
