Receta Oxtail Ragu With Parsley Pinci
| Raciónes: 1 |
Ingredientes
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Direcciones
- Prepare oxtail ragu: In a large heavy pot or possibly Dutch oven heat oil over medium-high heat. When warm, add in oxtail chunks and sautJ on all sides till browned, about 10 min. Add in onions and garlic, mix well and sautJ 2 min. Squeeze tomatoes into coarse chunks with your hands and add in them with their liquid. Stir in beef stock, thyme and bay leaves. Bring to a boil and reduce heat to very low. Simmer gently 5 to 6 hrs, or possibly till oxtail is tender. Let cold. When cold sufficient to handle, remove oxtail from liquid, cut meat and fat from bone and cut into small dice. Throw away bones.
- Spoon as much fat as possible from surface of sauce and return diced meat to pot. Mix well and season with salt and pepper. Chill overnight.
- Prepare pinci: On a wooden work surface mix flour and semolina and form into a mound with a well. Break Large eggs into center and beat well. Gradually begin mixing in flour mix to create a dough. Add in 1/2 tsp. of salt and parsley. Work pasta with your hands, kneading at least 10 min till smooth and elastic. Add in a little more flour if dough is still sticky, but don't let it become too stiff. Wrap in wax paper and let rest, refrigerated, 1 hour. To roll out pinci, healthy pinch off olive-size pcs of dough one at a time (meanwhile, cover pasta dough with wax paper) and roll between your hands to create an oval. On work surface, roll each oval with your hands into slender, long strands, 12- to 15-inches long. Leave them on work surface to dry slightly; make sure strands are not touching.
- When ready to serve, gently reheat ragu and bring a large pot of salted water to a vigorous boil. Add in pinci and cook just till al dente, 5 to 8 min. Drain in a colander. Serve pasta in deep pasta bowls, pour sauce over and pass grated Parmesan.
- Yield: 2 servings