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.

Ingredients:
Boneless shortribs
red wine
carrots
celery onions
chicken stock
flour
egg yolks
dried porcini mushrooms
celery root
pecorino romano cheese
potatoes
ricotta
olive oil
salt

Steps:
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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