Skip to main content

Barilla® Collezione Rigatoni with Short Ribs Ragout with Black Truffles & Cured Yolk

Share
Print
  • 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 oz. black truffles grated
  • 3 tbs.extra virgin olive oil
  • 1/3 clove garlic minced
  • ½ cup Parmigiano-Reggiano cheese grated
  • 1 tbs. butter
  • 1 cured yolk
  • 2 oz. sugar
  • 2 oz. sea salt

Instructions

  1. 1
    Cured yolk preparation: cover completely the yolk with equal part of sugar and sea salt for a week
  2. 2
    Brush the salt and sugar mixture off and place inside a cheesecloth in the fridge for 10 days to let dry
  3. 3
    Grate with a micro plane
  4. 4
    Ragout preparation: marinate meat with wine, vegetables, aromatic herbs and spices for two days in the refrigerator
  5. 5
    Pre-heat oven to 425° F
  6. 6
    Drain the wine from the meat and vegetables, reserve on the side
  7. 7
    Roast vegetables in the oven
  8. 8
    Meanwhile, sear meat in hot skillet
  9. 9
    Combine meat and vegetables, add wine and reduce slowly for 3 hours, until the meat falls off the bone and the sauce is reduced
  10. 10
    Cut meat in dices and process the reduced sauce and veggies in a vegetable mill
  11. 11
    Combine with meat again
  12. 12
    Bring a large pot of water to a boil
  13. 13
    Cook pasta according to package directions, drain and toss with meat sauce
  14. 14
    Stir in cheese and butter, drizzle black truffle mixture, garnish with grated cured yolk;Black truffle sauce preparation
  15. 15
    Mix olive oil, garlic and truffle, season with salt and pepper and gently sauté over low heat for five minutes
  16. 16
    Set aside

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies