| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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http://abclocal.go.com/wabc/story?section=news/neighborhood_eats&id=8709838 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 meaty short ribs 2 cups beef stock 2 cups red wine 2 cups mushrooms of your choice 1 cup sun dried tomatoes 1 cup crushed plum tomatoes All purpose flour Semolina flour 6 eggs Salt Pepper Olive oil Canola oil |
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Instructions:
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Short Ribs: 1. Coat the ribs in a layer of all-purpose flour 2. Add canola oil to sauté pan at medium heat 3. Cook ribs in the pan until golden brown on all sides 4. Once ribs are browned, place them in a baking dish with beef stock, red wine, mushrooms, sun dried tomatoes and crushed plum tomatoes, along with a dash of salt. Cover with foil. 5. Place into preheated 450°F oven and cook for about 3-1/2 hours Papardelle: 1. Add 1 cup all-purpose flour and 1 cup semolina flour into a mixing bowl along with 1/2 tablespoon salt 2. Add 4 eggs yolks and 2 whole eggs to the flour mixture 3. Knead the mixture while adding 4 tablespoons olive oil (one spoon at a time) until you get the right consistency 4. Wrap dough ball in plastic wrap and place in the refrigerator for 1 hour 5. After the dough has rested, start rolling it in a pasta machine to desired thickness 6. Roll pasta sheets and cut into 3/4 inch thick noodles Finishing: 1. Remove the meat from the short rib bones and slice into bite-sized chunks 2. Place in a pan along with remaining cooking sauce and bring to a simmer 3. Cook the pasta in salted boiling water for about 1 minute 4. Drain the pasta and add it to the sauce, cook for 15 seconds and plate |
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Related recipes:
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None |
2012-07-03