Recipe courtesy of Port Ellen Clan
Homemade Tortelli Stuffed with Stewed Oxtail
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1115
- Total Fat
- 51
- Saturated Fat
- 20
- Carbohydrates
- 93
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 54
- Cholesterol
- 332
- Sodium
- 1352
- Total: 5 hr 45 min (includes cooling time)
- Active: 1 hr 25 min
Ingredients
Filling:
2 tablespoons olive oil
2 pound oxtails
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 white onion, roughly chopped
2 cloves garlic, roughly chopped
6 juniper berries, roughly chopped
4 sage leaves, roughly chopped
1 sprig rosemary, leaves removed and roughly chopped
1 pint homemade beef stock
1 pint red wine
Salt and pepper to taste
Salt and pepper to taste
2 eggs
1 handful of freshly grated Parmesan
10 ounces grated stale Italian bread
Pasta:
1 pound all-purpose flour, plus more for dusting
4 jumbo eggs
1 tablespoon olive oil
1 teaspoon salt
Sauce:
2 tablespoons unsalted butter
1 tablespoon sherry vinegar
2 handfuls of freshly grated Vezzena cheese
Directions
Special equipment:
a pasta machine and a round pasta cutter- For the filling: Heat 1 tablespoon olive oil in a large skillet over high heat. Brown the oxtails on each side until brown and crispy, about 10 minutes. Remove from the heat and cool.
- In another pan with a lid, heat 1 tablespoon olive oil and saute the chopped carrots, celery, onion, garlic, juniper berries, sage and rosemary until soft, about 5 minutes. Add the oxtails along with the beef stock, red wine and salt and pepper to taste. Cover with foil and a lid and cook over high heat for 3 hours.
- Remove the pan from the heat and cool. Remove the oxtails from the pan; discard the bones and shred the meat by hand. Reserve the juices from the pan and set aside. Let fully cool.
- Mix the shredded oxtail with the eggs, Parmesan and grated bread until fully incorporated.
- For the pasta: Combine the flour, eggs and olive oil in a bowl and mix by hand until smooth. Run the dough through a pasta machine until you reach the desired consistency on the thinnest setting.
- Lay the pasta sheets on a floured work table and cut the pasta with a round pasta cutter. Spoon the oxtail filling in the middle of the pasta circles. Pull up the sides of the pasta and close by hand.
- For the sauce: Add the butter and sherry vinegar to the reserved juices in the oxtail pan and reduce for 15 to 20 minutes. When ready to serve, bring a pot of water to a boil with 1 teaspoon salt. Add the pasta and cook for 6 minutes. Drain and toss in the thickened oxtail sauce until heated through. Plate and top with a couple of handfuls of cheese.