Barilla
Barilla® Collezione Rigatoni with Short Ribs Ragout
Black Truffles & Cured Yolk
Ratings
- Prep
- Cook
- Skill
- Accomplished
Ingredients
Ingredients for 6 people
- 1 box Barilla® Collezione Rigatoni
- 3 short ribs
- 2 cups red wine
- 1 stalk celery
- 1 carrot
- 1 yellow onion
- 2 cloves
- 1 star anise
- 1 bay leaf
- 2 juniper berries
- Sea salt and black pepper to taste
- 1 sprig rosemary
- 3 sage leaves
- 1 ounce black truffles grated
- 3 tablespoons extra virgin olive oil
- 1/3 clove garlic minced
- ½ cup Parmigiano-Reggiano cheese grated
- 1 tablespoon butter
- 1 cured yolk
- 2 ounces sugar
- 2 ounces sea salt
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Instructions
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Cured yolk preparation: cover completely the yolk with equal part of sugar and sea salt for a week
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Brush the salt and sugar mixture off and place inside a cheesecloth in the fridge for 10 days to let dry
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Grate with a micro plane
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Ragout preparation: marinate meat with wine, vegetables, aromatic herbs and spices for two days in the refrigerator
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Pre-heat oven to 425° F
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Drain the wine from the meat and vegetables, reserve on the side
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Roast vegetables in the oven
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Meanwhile, sear meat in hot skillet
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Combine meat and vegetables, add wine and reduce slowly for 3 hours, until the meat falls off the bone and the sauce is reduced
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Cut meat in dices and process the reduced sauce and veggies in a vegetable mill
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Combine with meat again
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Bring a large pot of water to a boil
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Cook pasta according to package directions, drain and toss with meat sauce
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Stir in cheese and butter, drizzle black truffle mixture, garnish with grated cured yolk;Black truffle sauce preparation
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Mix olive oil, garlic and truffle, season with salt and pepper and gently sauté over low heat for five minutes
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Set aside
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