Oxtail pasticada stuffed pasta

By Craig Wong
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  • 18 ounces (500 g) all-purpose flour
  • 5 eggs, beaten
  • 1 tablespoon (15 ml) olive oil
  • Salt
  • Beaten egg, for brushing
  • 4 tablespoons (60 ml) cold butter

Pasticada filling

  • 1/4 cup (60 ml) cooking oil, divided
  • 5 cloves garlic, chopped
  • 4 strips bacon, cut into very small cubes
  • 1 1/2 cup (180 ml) homemade beef stock, plus more as needed
  • 2 onions, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 tablespoons tomato paste
  • 1/2 cup (120 ml) red wine
  • 16 prunes
  • 1/2 cup (120 ml) sweet dessert wine (prosek or other)
  • 5 large (at least 2-inch/5 cm thick) pieces oxtail
  • Salt and pepper
  • A sachet containing 4 whole cloves, 2 bay leaves
  • 1/2 bunch parsley, chopped
  • 1/2 lemon, zest and juice
  • 1 2 1/2 ounce (70 g) fresh truffle, thin slice, reserve some for grating on plate

Paprika emulsion

  • 1 egg yolk
  • 1 tablespoon (15 ml) sweet paprika
  • 1/2 teaspoon (2.5 ml) salt
  • 2 teaspoons (10 ml) lemon juice
  • 1 garlic clove, grated on rasp
  • 1 cup (240 ml) grapeseed oil
  • 1 teaspoon (5 ml) tomato paste

For the plate

  • Chopped chives, reserved truffle, paprika emulsion, truffle gelee


Pasta dough

1. Combine flour, eggs, salt and olive oil to a food processor and combine.

2. Transfer to a work surface and knead for 2-3 minutes.

3. Make a ball, wrap in plastic wrap. Chill for 1 hour.

Pasticada filling

1. Preheat oven to 275 F (135 C).

2. In a large Dutch oven, cook the bacon until crispy, remove the bacon, but leave the fat and return the pan to the heat.

3. Add half the cooking oil, garlic and onions for 1-2 minutes until translucent.

4. Add the carrots and the crispy bacon and sauté over medium high heat until lightly browned.

5. Add the tomato paste and continue to cook for one minute.

6. Deglaze with red wine, add beef broth, and prunes. Bring to a simmer.

7. Meanwhile, heat second half of the vegetable oil in a skillet over high heat.

8. Season the oxtail with salt and pepper, transfer to skillet and sear well on all sides.

9. When ready, remove the oxtail and add the sweet cooking wine to deglaze. Scrape up all the brown bits and transfer the oxtail pieces, cooking wine, and brown bits into the Dutch oven with the braising liquid.

10. Add a sachet of bay leaf and clove.

11. Cover and braise for 5 hours or until tender.

12. Remove the oxtail and discard the sachet. Lightly shred meat and set aside. Discard the bones and cartilage.

13. Strain the vegetables from the braising liquid, reserving both.

14. Transfer the vegetables to a blender and blend until smooth.

15. Add the pureed veggies and ½ cup (120 ml) of the braising liquid (reserve the rest for truffle garnish) to the shredded meat, fold in the lemon and parsley to make a pasta filling.

16. Refrigerate until needed.

17. Skim the fat from the reserved liquid, reduce if thin and strain again if needed to make a clean sauce.

18. Make the truffle garnish by laying thin slices of truffle onto a small tray in an even layer.

19. Carefully pour over the strained a reduced braising liquid to fill the bottom of the pan at a depth of about 1/8 -inch (2-3 mm).

20. Refrigerate for at least 1 hour, until set.

To stuff the pasta

1. Roll out the pasta using a pasta roller set to the thinnest setting.

2. Cut pasta sheet in half.

3. Place a 2 ½ -inch (6 cm) ring mold onto a pasta sheet. Spoon the filling into ring mold to a depth of ¾ inch (2 cm) and press down to compact. Repeat 3 more times to make four portions.

4. Remove ring mold and brush egg around the circle of meat. Place another sheet of pasta over top, press around the circle to form deep raviolis with straight sides and defined corners at the top, then cut with a 2.75 inch (7 cm) ring mold.

5. Place finished raviolis onto a lined sheet tray.

Paprika emulsion

1. In a bowl, whisk egg yolk, garlic, paprika, tomato paste, and lemon juice.

2. Slowly whisk in grapeseed oil until emulsion forms. Season with salt and transfer to a squeeze bottle.

To finish

1. Use continuous basting to gently cook raviolis in a shallow pan with ½-inch (1.25 cm) salted, boiling water for 3-4 minutes.

2. Transfer ravioli to a pan of melted butter set over medium heat and baste for another 2-3 minutes until finished.

3. Transfer warm ravioli to small plate covered with chopped chives, allowing the chives to cling to the bottom.

4. Transfer the ravioli to the middle left side of a white plate. Use a microplane to make a small mound of truffle shavings to the right of the ravioli.

5. Use the squeeze bottle to make three dots of the paprika emulsion around the ravioli and truffle.

6. Use the 2.5 inch (6 cm) cookie cutter to cut a ring from the gelled truffle-sauce. Carefully transfer the gelee ring (with truffle slices) to the top of the ravioli allow the heat of the pasta to melt the sauce, exposing the sliced truffles.  

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