This divine stuffed mezze maniche in osso buco broth is a little bit time consuming to make but so worth the effort! I'm sure you have never tasted such delicious pasta in broth!
Wash and cut the carrots and celery into largish pieces. Peel the onion and cut in half.
Put the veal osso buco, carrots, onions, celery, parmigiana crust and some parsley into a pot with a lid. I used my dutch oven. Cover with water and add salt and pepper. Bring to a boil and lower the heat. Let simmer for partly covered for about 2 hours, stirring occasionally.
I didn’t skim the fat because firstly the cheese becomes frothy but you don’t want to remove it. Eventually it melts and gives the broth such an amazing flavour! Secondly veal doesn’t have much fat so what there is just adds to the flavour too.
Put the flour in a bowl and make a hole in the middle. Pour the lightly beaten eggs into the center and mix everything together with your hand until you can make a ball of dough. Turn the dough out onto a floured surface and knead until smooth and homogeneous. Form the dough into another ball and place it in a plastic freezer bag and let it rest for at least 30 minutes.
Put all the filling ingredients into a bowl and mix very well together until you have a homogeneous and compact mixture. Like the pasta dough, you can turn this mixture out onto a floured surface and finish shaping it there. Cut the filling into 3-4 pieces and roll each piece out into a long sausage shape, about the length of your pasta.
After the dough has rested, divide it into 3 equal parts and roll it out into rectangular sheets about as wide as lasagna sheets (about 3-4 in or 7-10cms). I used my pasta machine to roll the sheets out. I put the pasta through the machine 4 times, twice at 7 setting and twice at 5. I didn’t want the pasta to be too thin and at risk of breaking. I then rolled it out a little more on the pasta board.
If necessary, cut the pasta sheet into a neat rectangle. Place a filling sausage lengthwise on the ready pasta sheet and roll the pasta and filling together as tightly as possible so the pasta wraps around the filling. You don’t want a double layer of pasta, so the overlap should only be about 2cm (1/2in). Brush some egg white along the inside rim before closing the seam.
Cut the filled pasta roll into 3-4 cm pieces (1-1.5in). Brush the 2 ends of each filled mezze maniche with egg white. Place all the ready stuffed pasta on a floured surface until you are ready to cook them.
I suggest doing the pasta sheets and the filling sausages one at a time so nothing dries out. So roll out a pasta sheet and fill it. Then roll out another, make the filling sausage and make the mezze maniche. Continue this way for all the pasta and filling.
By now your broth should be ready. Strain the broth and keep the meat and vegetables for later. I just kept the carrots and veal osso buco. The rest I discarded.
Bring the broth back to a gentle simmer and add the stuffed mezze maniche to it. Cook them for about 5 minutes. (try one before serving as the thickness of the pasta and size of the mezze maniche will affect cooking times). Serve with grated Parmigiano and a sprinkling of chopped fresh parsley and ground black pepper.
You can make the broth with beef, chicken or capon. But, I think veal works best as it doesn't need skimming. There's very little fat in veal.
I made extra stuffed mezze maniche and froze them for another recipe. If you do the same, I suggest cooking from frozen. However, cooking times will differ.