Barilla Collezione Rigatoni
With Short Ribs Ragout with Black Truffles & Cured Yolk
1. Cured yolk preparation: cover completely the yolk with equal part of sugar and sea salt for a week.
2. Brush the salt and sugar mixture off and place inside a cheesecloth in the fridge for 10 days to let dry.
3. Grate with a micro plane.
4. Ragout preparation: marinate meat with wine, vegetables, aromatic herbs and spices for two days in the refrigerator.
5. Pre-heat oven to 425° F.
6. Drain the wine from the meat and vegetables, reserve on the side.
7. Roast vegetables in the oven.
8. Meanwhile, sear meat in hot skillet.
9. Combine meat and vegetables, add wine and reduce slowly for 3 hours, until the meat falls off the bone and the sauce is reduced.
10. Cut meat in dices and process the reduced sauce and veggies in a vegetable mill.
11. Combine with meat again.
12. Bring a large pot of water to a boil.
13. Cook pasta according to package directions, drain and toss with meat sauce.
14. Stir in cheese and butter, drizzle black truffle mixture, garnish with grated cured yolk;Black truffle sauce preparation.
15. Mix olive oil, garlic and truffle, season with salt and pepper and gently sauté over low heat for five minutes.
16. Set aside.