Pappardelle, Braised Veal, Oyster Mushrooms, Vegetables, Parmigiano

07 Jan Braised Veal Ragu and Pappardelle

Posted at 11:23h in by

By Chef Al di Meglio of Barano in Brooklyn

Pappardelle, Braised Veal, Oyster Mushrooms, Vegetables, Parmigiano
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This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond.

Yield: 8-12 servings

Ingredients:

Papardelle
 200 g durum flour, sifted
 130 g semolina flour, sifted
 72 g 00 flour, sifted
 15 g salt, sifted
 250 g eggs
Ragu
 1½ pounds veal butt tender
 Cornstarch
 ½ Spanish onion, diced medium
 1 carrot, diced medium
 4 ribs celery, diced medium
 1 pound Smallhold oyster mushrooms torn to bite size pieces
 1 cup dry white wine
 2 cups veal stock
To Assemble and Serve
 2 cups Parmigiano Reggiano
 ½ bunch parsley leaves
 1 cup coarse garlic bread crumbs

Preparation:

For the Pappardelle
1

To the bowl of a stand mixer fitted with a hook, add flours and salt. Mix in eggs. Continue to mix until dough is smooth, elastic, and firm (not wet). Rest dough overnight. Rollout dough and flatten until 1/16-inch thick. Cut into 1-inch strips.

For the Ragu
2

Heat oven to 375°F. In a heavy pot over high flame, heat oil. Season veal with salt and pepper, coat in cornstarch, and sear on all sides. Remove veal and reserve. To the same pot, add onion, carrot, and celery. When golden brown, add mushrooms. Deglaze with wine and reduce until dry. Add veal stock, return veal to pot, cover, and braise in oven for 2 hours. Cool in liquid. Shred veal and mix back into braise.

To Assemble and Serve
3

Bring a large pot of water to boil. In a pan, warm Ragu. Drop pasta in boiling water and cook until almost al dente; drain. Transfer pasta to pan with Ragu; combine. After 2 minutes, add 1 cup cheese, tossing to combine. Finish with parsley. Transfer to serving plate. Garnish with some breadcrumbs and more cheese. Serve immediately.

Ingredients

Papardelle
 200 g durum flour, sifted
 130 g semolina flour, sifted
 72 g 00 flour, sifted
 15 g salt, sifted
 250 g eggs
Ragu
 1½ pounds veal butt tender
 Cornstarch
 ½ Spanish onion, diced medium
 1 carrot, diced medium
 4 ribs celery, diced medium
 1 pound Smallhold oyster mushrooms torn to bite size pieces
 1 cup dry white wine
 2 cups veal stock
To Assemble and Serve
 2 cups Parmigiano Reggiano
 ½ bunch parsley leaves
 1 cup coarse garlic bread crumbs

Directions

For the Pappardelle
1

To the bowl of a stand mixer fitted with a hook, add flours and salt. Mix in eggs. Continue to mix until dough is smooth, elastic, and firm (not wet). Rest dough overnight. Rollout dough and flatten until 1/16-inch thick. Cut into 1-inch strips.

For the Ragu
2

Heat oven to 375°F. In a heavy pot over high flame, heat oil. Season veal with salt and pepper, coat in cornstarch, and sear on all sides. Remove veal and reserve. To the same pot, add onion, carrot, and celery. When golden brown, add mushrooms. Deglaze with wine and reduce until dry. Add veal stock, return veal to pot, cover, and braise in oven for 2 hours. Cool in liquid. Shred veal and mix back into braise.

To Assemble and Serve
3

Bring a large pot of water to boil. In a pan, warm Ragu. Drop pasta in boiling water and cook until almost al dente; drain. Transfer pasta to pan with Ragu; combine. After 2 minutes, add 1 cup cheese, tossing to combine. Finish with parsley. Transfer to serving plate. Garnish with some breadcrumbs and more cheese. Serve immediately.

Braised Veal Ragu and Pappardelle
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