Recipe courtesy of Justin Haifley
Recipe courtesy of Justin Haifley
Watch how to make this recipe.
Ricotta Gnudi with Oxtail Ragout
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- Level: Intermediate
- Total: 15 hr 45 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1708
- Total Fat
- 84 g
- Saturated Fat
- 36 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 107 g
- Cholesterol
- 365 mg
- Sodium
- 2062 mg
[DRAFT]
- Level: Intermediate
- Total: 15 hr 45 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1708
- Total Fat
- 84 g
- Saturated Fat
- 36 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 107 g
- Cholesterol
- 365 mg
- Sodium
- 2062 mg
Ingredients
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Directions
- For the gnudi: Mix together the Parmesan, ricotta, salt, nutmeg, pepper, eggs and egg yolk until light and airy. Fold in the flour and chives. Roll the gnudi dough into 1-inch balls and place on a baking sheet. Cover completely with the semolina flour and refrigerate overnight.
- For the ragout: Preheat the oven to 300 degrees F. Saute the oxtails on all sides in a braising pan until rendered crispy, and then remove from the pan. Add the peppercorns, bay leaves, carrots, celery, onions and thyme and saute for 5 minutes, and then return the oxtails to the pan. Pour in the port and simmer for 5 minutes. Add the veal stock and return to a simmer.
- Transfer the pan to the oven and cook, uncovered, until tender and the meat easily pulls off the bone, turning the oxtails every 30 minutes, about 2 hours total. Remove the oxtails from the liquid and cool to room temperature. Pick the meat from the bones. Meanwhile, simmer the braising liquid over high heat until it becomes a think sauce consistency, and then strain through a fine mesh sieve. Add the oxtail to the sauce and keep warm.
- Bring a large pot of water to a boil. Poach the gnudi until they float to the top, about 5 minutes. Drain and serve on top of the oxtail ragout.
