Agnolotti de costilla de ternera con mantequilla de hierbas y tuétano
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Ingredientes
- 4 ea Beef Bones
- 7 ea Beef Short Rib Agnolotti
- 1/2 lb Unsalted Butter
- 1 Tbsp Parsley, chopped
- 1/2 tsp Rosemary, chopped fresh
- 4 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper, fresh
- 1 Tbsp Extra Virgin Olive Oil
Preparación de la receta
- Cube butter and let come to room temperature.
- Preheat the convection oven to 375°F (190°C).
- Place bones on a half pan.
- Place bones in oven and cook 10-15 minutes, or until the marrow has a nice caramel crust on top.
- Let bone marrow cool to room temperature.
- Bring 4-5 quarts of salted water to a boil, 3 tsp.
- Place butter into a stand mixer and add bone marrow, scraping the marrow out with a spoon.
- Add remaining salt, pepper, and herbs and begin mixing on medium speed until butter is soft and incorporated.
- For extra flavor slowly drizzle the excess fat in the pan while butter and marrow are mixing.
- Place a china cap into a pot of boiling water and cook Agnolotti for about 4 minutes or until tender.
- While the Agnolotti is cooking heat a saute pan over medium heat and add olive oil and 2 T marrow butter and melt.
- Add the Agnolotti to the pan with some of the pasta water to keep the butter from separating and creating a sauce.
- Plate and garnish with Italian parsley sprig.
