Maremma Stuffed Pasta Bubbles with Braised Beef Cheek and Red Wine Reduction

Method

1. Prepare fresh egg pasta dough.
2. For the filling: braise beef cheek (guancia di Marango) then deglaze with red wine, rosemary, sage, and garlic. Add veal stock and reduce.
3. Pass the braised meat through a food processor until fine.
4. Roll out the pasta thinly. Using a small round cutter, cut disks. Place a small amount of filling on each disk. Use a slightly larger cutter to seal and shape into small 'bolle', ensuring all air is removed.
5. Cook the bolle in salted boiling water for 3–4 minutes.
6. For the Jerusalem artichoke: boil the inner part, then blend into a cream; slice some and fry for chips.
7. Prepare pecorino gel: make a fonduta with pecorino cheese (riserva del fondatore) and set into a gel.
8. For the red wine reduction: deglaze red wine with rosemary, sage, thyme, and marjoram. Add veal stock and reduce to a syrupy glaze.
9. To plate: spoon a little Jerusalem artichoke cream, place the cooked bolle, add pecorino gel, then spoon over the red wine reduction. Garnish with crispy Jerusalem artichoke chips and fresh chervil.