In the Kitchen: Potato Agnolotti and Braised Short Ribs

Discover Newport has brought in Chef Richard Allaire from Metacom Kitchen, with a recipe for Potato Agnolotti and Braised Short Ribs.

Boneless shortribs
red wine
celery onions
chicken stock
egg yolks
dried porcini mushrooms
celery root
pecorino romano cheese
olive oil

Preheat oven to 275. Sear shortribs on both sides in a hot pan using a little canola oil.

Remove meat from pan and add diced carrots, celery and onions.

Stirring constantly, let caramelize for about 10 minutes then add 2 cups of red wine and let reduce by half.

Add chicken stock and bring to a simmer. Place meat in red wine stock in a Dutch oven and place on lid. Cook slowly for about 3 hours or until tender. Set aside.

To make the pasta, cook unpeeled potatoes in gently simmering salted water until tender, carefully remove from water and peel skin. Rice potatoes into a bowl and add ricotta cheese, olive oil, salt, and 2 egg yolks.

Let cool and place mixture in a pastry bag and set aside. To make the pasta dough, mix together flour,egg yolks, olive oil and porcini powder until a smooth dough forms. Place in refrigerator for about 2 hours. Roll out dough using a pasta roller and finish on the 4th setting.

Lay pasta sheet out flat and pipe out a 3/4″ diameter rope of potato filling onto the pasta. Fold over the pasta to secure the potato filling and then pinch the secured filling about 1 inch apart. Using a pasta cutter cut off excess pasta from the front of the agnolotti the cut along each pinched segment. Transfer to a floured baking sheet and refrigerate.

To serve, heat 3 oz portions of shortribs in the braising liquid. Bring 1 gallon of water to a boil and cook agnolotti for about 3 minutes. Add to shortrib braising liquid and separate into four bowls, place 5 agnolotti on top of each shortrib and grate pecorino directly on pasta.

Serve immediately.

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