For Easter dinner I sought after to experience a pleasant bottle of Barolo from the 2006 antique, that I had obtained on the vineyard in 2010 and were growing old in my wine refrigerator ever since. It was once simple to choose a secondo piatto to have with it: Brasato al Barolo. Because it was once simply the 3 folks, I believed you will want to get ready a primo that will pair smartly with the Barolo, so shall we benefit from the bottle over two classes. To stick throughout the area of the wine, agnolotti or tajarin had been the most obvious possible choices. I determined to make a ragù with stracotto di manzo (pork stewed see you later that it could possibly 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 elderly wine. I didn’t use tomatoes, as I believed a ragù in bianco would paintings higher with the wine. I had some pork that had already been cooked sous vide for 48 hours at 68C/155F in my freezer, so I may just get ready this somewhat temporarily. This isn’t a vintage Italian dish, however it’s indubitably Italian. The ragù had a really perfect steadiness between the meat and the mushrooms, and was once a really perfect pairing for the wine. Kees and my father raved about it. This was once indubitably an revel in to be repeated! Here’s what I did.
Components
For three-4 servings
- 150 grams (.33 lb) stewing pork (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) crimson wine
- 375 ml (1 1/2 cups) pork 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 the usage of my directions. Wrap the dough in hold movie, and make allowance it to leisure within the fridge for a minimum of 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 beef dry with paper towels, and brown it on both sides in olive oil over medium-high warmth.
In case you are ranging from uncooked pork: season it with salt, brown it on both sides in olive oil over medium-high warmth in a pot by which it suits snugly, then upload the meat inventory, carry to a boil, quilt, and make allowance to simmer till the meat is so comfortable it falls aside, about 4 hours, turning the meat steadily. This may occasionally take much less time, however is extra paintings than doing it sous vide.
Slice the meat thickly towards the grain, then shred it with two forks, and reserve.
Soak the dried porcini mushrooms in 250 ml (1 cup) boiling water for roughly quarter-hour. Then drain the mushrooms, booking the soaking liquid. Rinse the mushrooms once more to take away any sand. Then pat them dry with paper towels and mince them. Clear out the soaking liquid the usage of a sieve covered with kitchen paper.
Make the ragù in the similar pan by which you browned the sous vide pork with out cleansing it, or get started with a blank frying pan when you cooked the meat from uncooked. Warmth some olive oil and upload the minced onion, carrot, celery, and pancetta.
Stir over medium warmth till the greens are beginning to get some colour.
Upload the minced reconstituted porcini mushrooms, garlic, thyme, and rosemary. Upload some extra olive oil if it seems to be too dry.
Stir for any other minute.
Deglaze with 250 ml crimson wine.
Deliver to a boil, scrape with a wood spatula to unencumber any taste caught to the pan, and simmer over medium warmth till the wine has been decreased by way of part.
Upload the porcini soaking liquid…
…and the meat inventory, or the gravy from braising the meat.
Season with freshly floor black pepper. Deliver to a boil, then scale back the warmth to a simmer. Simmer, exposed…
…till the ragù has the correct thickness. It will have to nonetheless be bit soupy, as the skinny pasta will take in a large number of liquid.
Roll out the pasta dough the usage of the pasta attachment for a stand mixer or a pasta maker (or a rolling pin), and minimize it into slender ribbons to make tajarin. Ensure that the sheets of pasta are dusted smartly with flour prior to you narrow them, to forestall them from sticking in combination.
Deliver a big pot of water to a boil.
Upload the reserved shredded pork to the ragù…
…and stir to include, then flip off the warmth. Style and alter the seasoning with salt and freshly floor black pepper.
When the water boils, upload salt and the tajarin. Cook dinner for 1 minute most effective, then drain the pasta, booking probably the most cooking water…
…then upload the pasta to the ragù, at the side of 30 grams of freshly grated parmigiano reggiano.
Stir to combine. Upload probably the most reserved pasta cooking water if it seems to be too dry.
Serve directly on preheated plates, sprinkled with some extra freshly grated parmigiano, and drizzled with some top of the range further virgin olive oil.
Wine pairing
That is nice with Barolo or different Nebbiolo from Piemonte, akin to Langhe Nebbiolo, Barbaresco, Roero, or Ghemme.
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