Barilla® Collezione Rigatoni with Short Ribs Ragout

Black Truffles & Cured Yolk

Barilla Collezione Rigatoni Pasta

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Barilla Collezione Rigatoni

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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


Instructions

  • Cured yolk preparation: cover completely the yolk with equal part of sugar and sea salt for a week
  • Brush the salt and sugar mixture off and place inside a cheesecloth in the fridge for 10 days to let dry
  • Grate with a micro plane
  • Ragout preparation: marinate meat with wine, vegetables, aromatic herbs and spices for two days in the refrigerator
  • Pre-heat oven to 425° F
  • Drain the wine from the meat and vegetables, reserve on the side
  • Roast vegetables in the oven
  • Meanwhile, sear meat in hot skillet
  • Combine meat and vegetables, add wine and reduce slowly for 3 hours, until the meat falls off the bone and the sauce is reduced
  • Cut meat in dices and process the reduced sauce and veggies in a vegetable mill
  • Combine with meat again
  • Bring a large pot of water to a boil
  • Cook pasta according to package directions, drain and toss with meat sauce
  • Stir in cheese and butter, drizzle black truffle mixture, garnish with grated cured yolk;Black truffle sauce preparation
  • Mix olive oil, garlic and truffle, season with salt and pepper and gently sauté over low heat for five minutes
  • Set aside
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