Serves 4
Agnolotti dough
In a large bowl, make a well with the flour.
Whisk the eggs, then place them in the well.
Stir the eggs into the flour with a fork first, and then with your hands.
Hand knead the pasta dough until it is smooth and workable – not too soft or too hard.
Knead the dough with the heel of one hand, pushing away and folding back for 5 minutes.
Wrap the dough with cling film, then rest for 15–30 minutes before rolling out.
Roll out the pasta into sheets of 2mm thickness and around 30cm in length.
Using a tablespoon, place a full spoon of your filling in 5cm intervals along the pasta. Ideally, this should fit 5 per pasta sheet.
Carefully fold over the pasta and push down to seal, making a tube.
Trim any excess pasta.
Using your fingers, pinch between the filling to seal and create pockets.
Fold the pasta forward to make a flap, then use a pasta wheel for a fluted effect or a sharp knife to separate each pocket.
Place onto a tray with baking paper and place in the fridge until ready to cook.
Brisket
Heat a large pot until smoking. Add the oil and seal the brisket on both sides. Remove the brisket once golden. Reserve.
To the same pot, add the following ingredients, one at a time, and when golden brown, add the next – carrots, onion, celery and leek.
Add the thyme, rosemary, garlic, and peppercorns, and cook until there are aromas of the herbs.
Place the brisket back in the pot and add the white wine. Reduce by two-thirds.
Cover the brisket with veal stock, bring to the boil, then turn down to a low simmer. Cook for approx. three hours.
Skim any fat from the top every 15 min.
When the brisket is tender, remove from the pot and place in a mixing bowl.
Strain the stock through a fine chinois. Reserve 500mL of stock for the final stage.
Reduce the remaining stock by half for the agnolotti mix.
When the brisket is slightly cooled, pull apart/shred, then chop into small pieces ready for the mix. Reserve.
Confit garlic
Place garlic in olive oil and simmer on lowest possible heat for approximately 30 minutes until soft. Reserve until making the sauce.
Warm brisket mix
Cook the eschalots in a pot with the butter, ensuring not to colour.
Add the eschalots to the brisket, then add all the other ingredients.
Mix thoroughly until well combined and cool.
Gremolata
Place all ingredients into a bowl, mix well, and place in the fridge.
Sauce
In a large pan, add the olive oil and cook the mushrooms for 2 minutes.
When the mushrooms are half cooked, add the confit garlic and crush with a fork.
When fully cooked, deglaze the pan with white wine, then add the brisket stock. Reduce.
To finish
Bring a large pot of lightly salted water to the boil and cook the agnolotti for 2–3 min. Using a spider skimmer spoon, remove the pasta from the pot, then place into the sauce.
Add the cavolo nero and cook for 1 minute.
Add the butter. Gently toss to melt and combine into the sauce.
To serve
Across each serve of agnolotti, spread one teaspoon of gremolata. Top with grated pecorino.
Sommelier notes
"2023 Henschke Johann’s Garden Grenache Mataro – this wine’s plush red berry fruit and subtle spice perfectly echo the richness of the Otto Reserve brisket and earthy mushrooms. The Mataro adds a savoury depth that matches the slow-braised meat perfectly, while bright acidity cuts through the agnolotti’s silkiness and balances the bitter green notes of cavolo nero. Fragrant hints of dried herbs and citrus in the wine pick up the fresh lift of gremolata, tying the dish and the wine together with elegance and precision." - Antoine Heurtier, Head Sommelier, OTTO Brisbane
