For These Earthy Reds, A Lusty Dish From A Place Where Lamb Is King. Remove lamb from casserole. Scatter across a baking tray and bake for 4 minutes, Remove the dough from the fridge and thinly roll out using a pasta machine or rolling pin. Roll the pasta over so that the edges point upward and the flat sealed side lays on the bottom. In his version of the iconic sauce, Michelin-starred chef Emanuele Scarello fills tortellini pasta with a pork and beef ragù and tops with a crunchy Parmesan crumble and creamy sauce. Heat oil in 4-quart ovenproof casserole. Classic tortelli di zucca – Lombard pumpkin tortelli, Casoncelli – pork, beef, raisin and amaretti ravioli, Casunziei all’ampezzana – beetroot-stuffed ravioli with poppy seeds, Begin with the pasta dough as this will need time to rest. Featured in: Julia Moskin, Yotam Ottolenghi, Sami Tamimi. Sauté until soft. Chop the cleaned duck breast into ¼ inch pieces and reserve in the refrigerator. Heat oven to 350 degrees. When he’s not in the kitchen of his two Michelin-starred restaurant, Emanuele Scarello is in the Fruilian countryside, seeking out wild herbs and rare ingredients to incorporate into his dishes. Check seasoning. NYT Cooking is a subscription service of The New York Times. Combine ½ of the chopped duck breast, oregano, basil, salt, pepper and nutmeg in the food processor bowl and blend for 2-3 minutes or until smooth. Subscribe now for full access. Cut out 4cm discs and place a teaspoon of the ragù in the middle of each circle, folding over the pasta discs and pinching the two edges together to form a tortellini shape, Salt a large pan of water and bring up to a rolling boil. Your email address will not be published. Place the duck filling in a piping bag with a 1/2 inch round tip. Lower heat; add onions, garlic and rosemary. Cut meat from bones, trimming off fat and gristle. Press down on the center gently to help seal the pasta. To cook place the 3 scarpinocc per order in simmering water for 7 minutes. Pasta can easily be prepared and frozen for cooking at a later time. Place a heavy bottom pan on low heat. Finish with a drizzle of extra virgin olive oil and serve immediately, 6 filled pasta recipes that will inspire you to dust off your pasta machine, 2 hours, plus 3 hours resting and cooling. Once smooth slowly add the chopped skin and fat, blend for an additional 2-3 minutes or until nicely emulsified. Is there a benefit to adding the CMC to the dough? Remove the dough, wrap tightly and place in the refrigerator for 1 hour to rest before use. Add the butter and salt and mix until the dough no longer sticks to the side of the food processor bowl, approximately 5 minutes. (In this case, Scott’s Italian grandmother) Our version of one of her recipes adds in carboxymethylcellulose (CMC) so you can make the pasta ahead of time and freeze the extra. On low speed, slowly pour the egg/milk mixture into the food processor with the flour and CMC until nicely combined. […] Link: Coffee Infused Chocolate Chip Cookies Scarpinocc e Ragu D’anatra Cappelletti e Oxtail […]. Add the butter to a small pan and place over a low heat. Heat a medium pan with a little oil and gently sauté the chopped celery, onion, carrots and herbs until softened and almost cooked. Start by making a browned butter, or beurre noisette, for the sauce. Roll pasta dough out to about 1/8th of an inch and cut out 2 inch squares. Discard the silver skin membranes and chop the skin and fat into ¼ inch pieces and reserve in the refrigerator. Heat oil in 4-quart ovenproof casserole. Serve immediately or refrigerate until needed. Top each tortellini with some of the cooked Parmesan crumble and scatter over the carrot and celery. All Rights Reserved. Place these in a sealed container dusted with semolina and freeze for 2 hours or until needed. When you want a hit of that tasty tasty nostalgia, the scarpinocc will taste like it’s fresh from Nonna’s kitchen. Ragù is a true classic Italian sauce, although the recipe can vary greatly from region to region and even from family to family. Add pancetta, lightly brown and remove. Knead until smooth and elastic, then wrap in cling film and place in the fridge for at least 3 hours, Meanwhile, prepare the ragù. Check out WTF CMC – adding a bit of CMC greatly improves the freeze/thaw taste of pasta so that it maintains a just made feel for considerably longer. Allow to melt and foam, swirling the pan occasionally and continuing to cook until it becomes a dark golden brown colour and smells nutty, then remove from the heat, Place the cream into a large pan and bring to the boil. Fold the pasta over in half and seal the sides, this should look like half a ravioli similar to a dumpling. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Get recipes, tips and NYT special offers delivered straight to your inbox. Freezing will help keep the shape during the cooking process. Hey gang! We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences... © 2016 Modernist Pantry, LLC. Add the meats, wine, water, tomato purée, clove and seasonings to the pan and bring to a gentle simmer, Cook for 1 hour and 40 minutes, stirring occasionally, until thickened and cooked through. Modernist Pantry was founded by food lovers just like you. Pipe a 1 inch log onto each of the pasta squares. Place the food processor bowl, blade and lid in the freezer for 1 hour. Add the tortellini to the pan and cook for 3 minutes, then drain thoroughly, To serve, spoon some of the Parmesan cream on to each plate and add the cooked tortellini. Your email address will not be published. Place the flour in a mound on the work surface and make a well in the centre. There is often a combination of meats used to make the sauce, even including offal or regional sausages for extra flavour. Remove from the food processor and place into a mixing bowl. Add olive oil and shallots and sweat for minutes or until soft. Preparation. Add the grated Parmesan, browned butter and agar agar. Add lamb shanks, brown on all sides and remove. Add white wine. Pour in the egg yolks, water and oil and gradually mix in with the flour until it comes together to form a dough. Simmer for 30 minutes or until the liquid evaporates and is a nice ragout consistency. Place the flour and CMC in a food processor. Add tomatoes and red pepper. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. This timeless classic Italian duck ragout with duck-filled scarpinocc is a savory, nourishing pasta plate that fills the soul like a loving Italian grandmother. What We Like to Cook When The Weather Turns Cooler. Serve with a large spoonful of duck ragout and and parmesan cheese.