Ricotta Gnudi with Oxtail Ragout

Recipe courtesy Chef Justin Haifley
Show: America's Best Bites Episode: The Tavern
TOTAL TIME: 15 hr 45 min
Prep: 1 hr
Inactive Prep: 12 hr
Cook: 2 hr 45 min
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

RICOTTA GNUDI:
  • 1 cup grated Parmesan
  • 1 cup ricotta cheese
  • 1 tablespoon kosher salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon fresh cracked black pepper
RAGOUT:
  • 2 onions, diced
  • 1 bunch fresh thyme
  • 3 cups ruby port wine
  • 6 cups veal stock, reduced
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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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