Mushroom Agnolotti | James Beard Foundation

Ingredients

• 5 pounds oxtail
• 1 carrot, peeled and diced
• 1 leek, white and pale green parts only, diced
• 1 small yellow onion, diced
• 3 cloves garlic, smashed
• 10 sprigs Italian parsley
• 2 sprigs thyme
• 1 bay leaf
• 1 bottle red wine
• Kosher salt and freshly ground black pepper
• 1 cup flour
• 1/4 cup canola oil
• 1 quart veal stock
• 1 quart chicken stock
• 5 tablespoons butter
• 3 cups assorted mushrooms, cleaned and roughly chopped
• 1 shallot, minced
• 1 clove garlic, minced
• 1 bunch Swiss chard or spinach, chopped
• 4 cups mushroom stock
• 1/2 cup Arborio rice
• 1/2 cup Taleggio or Brescianella Stagionata cheese
• 1 tablespoon chopped chives
• 1 tablespoon chopped Italian parsley
• Salt and freshly ground black pepper to taste
• 1 cup all-purpose flour
• 6 large egg yolks
• 1 large egg
• 1 tablespoon milk
• 1 1/2 teaspoons olive oil
• 1/2 cup cornmeal
• 1 bunch rainbow Swiss chard
• 1/2 cup brunoise of vegetables
• 1/4 cup beurre monté
• 3 drops white wine vinegar
• 1 tablespoon extra virgin olive oil
• 3/4 cup shaved Ubriaco cheese