For Easter dinner I wished to get pleasure from a pleasant bottle of Barolo from the 2006 classic, that I had acquired on the vineyard in 2010 and had been ageing in my wine fridge ever since. It was simple to pick a secondo piatto to have with it: Brasato al Barolo. Because it was simply the three of us, I assumed it will be finest to organize a primo that might pair nicely with the Barolo, so we may benefit from the bottle over two programs. To remain inside the area of the wine, agnolotti or tajarin had been the apparent decisions. I made a decision to make a ragù with stracotto di manzo (beef stewed so lengthy that it could simply be shredded) and dried porcini mushrooms. The meat to mellow the tannins within the Barolo, and the porcini to pair with the earthiness of the aged wine. I didn’t use tomatoes, as I assumed a ragù in bianco would work higher with the wine. I had some beef that had already been cooked sous vide for 48 hours at 68C/155F in my freezer, so I may put together this comparatively shortly. This isn’t a basic Italian dish, however it’s definitely Italian. The ragù had a fantastic stability between the meat and the mushrooms, and was a fantastic pairing for the wine. Kees and my father raved about it. This was definitely an expertise to be repeated! Here’s what I did.
Elements
For 3-4 servings
- 150 grams (.33 lb) stewing beef (in my case already cooked sous vide 48 hours at 68C/155F)
- 50 grams (2 oz) pancetta, diced
- 30 grams (1 oz) dried porcini mushrooms
- 250 ml (1 cup) pink wine
- 375 ml (1 1/2 cups) beef inventory
- 1 Tbsp minced recent rosemary
- 1 Tbsp minced recent thyme
- 1 small onion, minced
- 1 small carrot, minced
- 1/2 stick celery, minced
- 1 garlic clove, minced
- olive oil
- salt and freshly floor black pepper
- freshly grated parmigiano reggiano cheese
For the tajarin
- 3 eggs
- 150 grams (1 cup) semola di grano duro rimacinato
- 150 grams (1 cup) Italian 00 flour
Directions
Make recent pasta dough utilizing my directions. Wrap the dough in cling movie, and permit it to relaxation within the fridge for at the very least an hour.
In the event you had already cooked the meat sous vide like I had, take it out of the bag, reserve the juices, pat the meat dry with paper towels, and brown it on all sides in olive oil over medium-high warmth.
In case you are ranging from uncooked beef: season it with salt, brown it on all sides in olive oil over medium-high warmth in a pot wherein it matches snugly, then add the meat inventory, carry to a boil, cowl, and permit to simmer till the meat is so tender it falls aside, about 4 hours, turning the meat recurrently. This can take much less time, however is extra work than doing it sous vide.
Slice the meat thickly in opposition to the grain, then shred it with two forks, and reserve.
Soak the dried porcini mushrooms in 250 ml (1 cup) boiling water for about quarter-hour. Then drain the mushrooms, reserving the soaking liquid. Rinse the mushrooms once more to take away any sand. Then pat them dry with paper towels and mince them. Filter the soaking liquid utilizing a sieve lined with kitchen paper.
Make the ragù in the identical pan wherein you browned the sous vide beef with out cleansing it, or begin with a clear frying pan should you cooked the meat from uncooked. Warmth some olive oil and add the minced onion, carrot, celery, and pancetta.
Stir over medium warmth till the greens are beginning to get some coloration.
Add the minced reconstituted porcini mushrooms, garlic, thyme, and rosemary. Add some extra olive oil if it appears too dry.
Stir for one more minute.
Deglaze with 250 ml pink wine.
Convey to a boil, scrape with a picket spatula to launch any taste caught to the pan, and simmer over medium warmth till the wine has been lowered by half.
Add the porcini soaking liquid…
…and the meat inventory, or the gravy from braising the meat.
Season with freshly floor black pepper. Convey to a boil, then cut back the warmth to a simmer. Simmer, uncovered…
…till the ragù has the appropriate thickness. It ought to nonetheless be bit soupy, as the skinny pasta will soak up numerous liquid.
Roll out the pasta dough utilizing the pasta attachment for a stand mixer or a pasta maker (or a rolling pin), and minimize it into slim ribbons to make tajarin. Ensure the sheets of pasta are dusted nicely with flour earlier than you chop them, to forestall them from sticking collectively.
Convey a big pot of water to a boil.
Add the reserved shredded beef to the ragù…
…and stir to include, then flip off the warmth. Style and modify the seasoning with salt and freshly floor black pepper.
When the water boils, add salt and the tajarin. Cook dinner for 1 minute solely, then drain the pasta, reserving among the cooking water…
…then add the pasta to the ragù, along with 30 grams of freshly grated parmigiano reggiano.
Stir to combine. Add among the reserved pasta cooking water if it appears too dry.
Serve without delay on preheated plates, sprinkled with some extra freshly grated parmigiano, and drizzled with some top quality additional virgin olive oil.
Wine pairing
That is nice with Barolo or different Nebbiolo from Piemonte, corresponding to Langhe Nebbiolo, Barbaresco, Roero, or Ghemme.
