意大利香料元宝Oxtail Tortellini with Gremolata

意大利面团做法：把盐加入粉料中，然后加入蛋黄和橄榄油，以搅拌器或手搓成粗面团。Method for pasta dough: Add the flours and a pinch of salt into a mixing bowl, add eggs and olive oil and stir to combine.

在工作台上撒少许面粉，再次用手把面团搓5-6分钟至光滑，然后以保鲜膜包裹，收入冰箱醒1小时。Turn onto a lightly floured surface and knead until smooth(5-6 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).

把牛尾沾面粉，以热油煎至两面转黄，然后移到烤盘里。Dust the oxtail in the flour, shaking to remove the excess. Heat some olive oil in a large, heavy based pan and brown the oxtail all over in batches. Place the browned oxtail in a roasting tray and reserve the frying pan.

用煎锅里的剩油把葱头和红萝卜炒10分钟至金黄色，加入酒，煮至滚后把材料淋在烤盘内的牛尾上。把香草，月桂叶及高汤加入， 以铝箔盖紧，入烤炉以160℃烤约3小时至肉离骨。Add the onions and carrots in the remaining oil, cook over a medium high heat, stirring for 10mins or until golden. Add wine and stir to deglaze the pan and pour the mixture over the oxtail in the roasting tray. Add the herbs and the stock, cover tightly with foil and cook at 160℃ for 3 hours or until the meat is falling off the bone.

从烤盘取出牛尾，稍凉时去骨取肉，以手撕肉去油；同时把煮汁过滤，菜类留用。让煮汁冷却后收入冰箱凝结成脂肪状。Remove the oxtail once cool, shred the meat with your fingers and discard the fat. Strain the oxtail gravy , refrigerate for later use.

把肉和菜类混合成馅料。把约1汤匙馅料放在圆面皮中间，周围留2公分空间，涂刷蛋液，然后对半折，压紧周边，再把左右两点迎面连接成元宝状。Combine the meat and vegetables. This is the tortellini filling. Place the pasta rounds on a floured surface and place a tbsp of oxtail mixture in the centre , leaving a 2cm border. Brush the edges with a little of the beaten egg and then fold into a semi circle pressing the edges together to seal. Take the two points of the semi circle and join together to form the tortellini. They can be frozen or refrigerated at this point until ready to cook.

准备上桌时，把凝结牛尾汤汁煮滚。When ready to serve, reheat the braising oxtail gravy.

煮大锅加盐滚水，把元宝烫煮4-5分钟至熟透，滴干。Cook the tortellini in boiling, salted water for 4-5mins or until the pasta is tender and the filling is heated through.

把元宝装入碗，淋上牛尾汁并撒入意大利混合香料即可。Place tortellini in a bowl, pour over a little cooking gravy and scatter with gremolata and parmesan.