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Pappardelle with oxtail rag & taleggio


Pappardelle with oxtail rag & taleggio Recipe

Ingredients:
  • 1kg oxtail , cut into pieces
  • 1 onion , chopped
  • 1 celery stick, chopped
  • 1 carrot , chopped
  • 1 garlic bulb
  • 4 allspice berries, 2 cloves, 7 peppercorns and 1 star anise, tied into a muslin bag
  • thyme , rosemary and 2 bay leaves tied into an outer leek leaf
  • 375ml red wine
  • oil
  • 850ml strong beef stock
  • 500g '00' pasta flour
  • 5 eggs , 3 whole and 2 yolks
  • 6-8 saffron filaments warmed in 25ml water, and filaments then fished out
  • 1 tbsp olive oil
  • 1 carrot , finely chopped
  • leek , finely chopped
  • 2 celery sticks, finely chopped
  • celeriac , finely chopped
  • 1 small onion , finely chopped
  • 3 garlic cloves , finely chopped
  • 1 tbsp tomato pure
  • 190ml red wine
  • 125ml port
  • parmesan , chopped parsley and taleggio cheese, cut into thin slices, to serve
Directions:
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