Cocoa Pasta, Braised Short Ribs
Those of you who love to braise as much as I do know that braising is a minimal labor, high reward technique that requires something special served with it. On this day, it was a homemade pasta. After being inspired by a chocolate pasta at Falai served with braised short ribs and olives, I decided I need to experiment with this dish at home. Here's how I made it....
Make a well in the middle of your surface with 3/4 of a cup of flour. Beat four eggs with about 1/4 cup of dutch cocoa powder, a pinch of salt, pepper and a glug of olive oil. Add the mixture to the middle of the well and begin to incorporate the flour, starting with the inner rim of the well. The dough will being to come together as you fold in the flour. Knead the dough until it comes together.
Lightly reflour your surface and knead for a few more minutes. Wrap the dough in plastic wrap and let it rest for 1/2 hour or longer.
Roll into thin sheets. I use a pasta machine because I'm a wuss and also have zero counter space.
Fold the sheets over upon themselves about 3-4 times. Slice thin strips across the dough.
Unroll the strips into long fettuccine like pasta.
Braise the shorts per my recipe. You could substitute red wine for some of the stock, and delete the chipotle (or at least 3/4 of what i recommend in the recipe). I added some more cocoa powder to the braise liquid. Do it. Do it.
The short ribs will fall off the bone and you'll be able to shred them easily, removing the fat. Drain most of the braising liquid with a fine strainer. Reduce this in half and add a pat of butter and a squeeze of lemon juice. Season to taste. This will sauce your pasta.
Make the pasta. Have some of your your short ribs and sauce in a pan and add the pasta to nicely coat. Parmigiano Reggiano is a nice garnish, as is chopped parsley. Chopped black olives mixed throughout the pasta would be a nice addition.
















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