Toast the offal and bones in a saucepan with the oil, sprinkle with the rice flour, and roast in the oven at 200°C for 1 hour. Before removing the saucepan from the oven, deglaze with the wine and let the alcohol evaporate. Place the saucepan on the stove, add the vegetable broth, and simmer until the mixture turns a deep brown color. Strain the mixture through a fine chinois to make it smooth.
Separately, sauté the orange pulp in a pan with a little clarified butter, add the juice from the same orange, and glaze. Finally, pour everything into the previously prepared brown sauce, simmer for about 15 minutes, and season with salt and pepper.
On a hot grill, sear the mushroom slices, previously marinated with salt, pepper, and garlic-infused oil. In a pot of boiling salted water, cook the Agnolotti, drain them al dente, and toss them in the pan with the orange brown sauce. Sauté well and glaze, adding a sprinkle of grated Grana.
Arrange the grilled wild mushroom slices on the bottom of the plate, place the well-glazed Agnolotti on top, decorate with pea powder and potato wafers, add two orange segments, and serve hot.
Michele d’Agostino, advanced training chef instructor – fic.
