Barilla® Collezione Rigatoni with Short Ribs Ragout

Black Truffles & Cured Yolk

  • Prep
  • Cook
  • Skill


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


  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

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