The Ultimate Date Night Dinner
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Originating from the Piedmont region of Italy, agnolotti are a type of stuffed pasta traditionally filled with meats or vegetables. Oxtail, a rich and flavorful cut, adds depth to the filling, making it a beloved dish during special occasions. Today, variations can be found across Italy and beyond, showcasing local ingredients and culinary creativity.
Ingredients
- ●oxtail
- ●olive oil
- ●onion
- ●carrot
- ●celery
- ●garlic
- ●red wine
- ●beef stock
- ●bay leaves
- ●salt
- ●black pepper
- ●flour
- ●eggs
- ●parmesan cheese
- ●nutmeg
- ●butter
- ●sage
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add oxtail to the pot and brown on all sides, about 8-10 minutes.
- 5Pour in red wine, scraping up any browned bits from the bottom, and simmer until reduced by half.
- 6Add beef stock, bay leaves, salt, and black pepper; bring to a boil.
- 7Reduce heat to low, cover, and simmer for 3-4 hours until oxtail is tender.
- 8Remove oxtail, let cool slightly, then shred the meat from the bones.
- 9Strain the cooking liquid and return it to the pot; reduce until thickened, about 15 minutes.
- 10Mix flour and eggs in a bowl to form a dough; knead until smooth, about 5 minutes.
- 11Roll out the dough thinly and cut into squares for agnolotti.
- 12Place a small amount of shredded oxtail filling on each square.
- 13Fold the dough over to form a triangle and seal the edges tightly.
- 14Bring a pot of salted water to a boil; cook agnolotti until they float, about 3-4 minutes.
- 15In a skillet, melt butter and add sage; sauté until fragrant.
- 16Toss cooked agnolotti in the sage butter and serve with grated parmesan.
milkeggsgluten
Also Known As
Oxtail Agnolotti
Ingredients
- ●1 cup mascarpone cheese
- ●1 cup heavy cream
- ●1/2 cup powdered sugar
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 package ladyfinger cookies (about 24)
- ●1 cup brewed espresso or strong coffee, cooled
- ●1/4 cup lemon liqueur (optional)
- ●cocoa powder for dusting
Instructions
- 1In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, lemon juice, and lemon zest. Beat until smooth and creamy.
- 2In a shallow dish, mix the brewed espresso with the lemon liqueur, if using.
- 3Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- 4Layer half of the soaked ladyfingers in the bottom of a serving dish or individual cups.
- 5Spread half of the lemon mascarpone mixture over the ladyfingers, smoothing it out evenly.
- 6Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- 7Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 8Before serving, dust the top with cocoa powder for garnish.
- 9Slice and serve chilled.
Equipment
mixing bowlwhiskshallow dishserving dish or cupsplastic wrap
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