Semolina Gnocchi with Oxtail Ragù

Semolina Gnocchi with Oxtail Ragù

This recipe offers a great deal of ragw, but it does freeze well and is worth it. If the gnocchi appears to be legitimate, serve it with sorghum porridge.
semolina gnocchi with oxtail ragu

5 pounds oxtails, cut crosswise into little pieces
1/4 cup all-purpose flour
2 teaspoons ground black pepper
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt.
2 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 head of garlic, cloves separated, smashed
4 sprigs rosemary
1 (700-ml) red wine bottle
1 (15-ounce) crushed tomatoes
1/4 cup red wine vinegar
Gnocchi and assembly:
3 cups whole milk
2 tablespoons unsalted butter
Kosher salt
1 cup fine-grind semolina flour
1 cup finely grated Parmesan
1 large egg yolk
2 tablespoons olive oil
1/4 cup finely chopped parsley



Hertel oxstills, flour, pepper, 2 tbsp. Or on the other hand 1 tablespoon. Salt in a massive container until the alopecia is evenly covered. The oil is heated in a large large container above medium high. By working in groups, I cook Extilles in a single layer, stirring occasionally, until they stir more than 15-20 minutes. Transfer the octyl to a plate when finished.

Onions, carrots, celery, garlic and rosemary are cooked in the same saucepan, mixed regularly, until the vegetables are cut around the edges, 10-15 minutes. Includes wine, tomato, vinegar, nectar, mixing and slicing caramel pieces; boiling temperature. Season with some liberal parts of the salt and return the garlic to the bowl. It is poured into water only to cover garlic; it brings delicate stew. In part, spread and cook, reduce the changing heat to keep open soup, until the meat slips off the bone, 3 and a half hours. To calm down, spread and cool down in any 12-hour event.

Gnocchi and confluence:

Cover the 13×9 inch heating plate with the paper material, leaving the protrusion on two sides. Bring milk, ghee, and some parts of salt to the soup in a huge, medium-sized frying pan. Constant rush of semolina and cooking, race, until thick and steady, about 3 minutes. Kick out of the heat; include a cup of parmesan and sweat until smooth. Rush into the egg yolk and mix the gnocchi in an arranged container; smooth surface. Spread and cool until set, however 2 hours and 12 hours.

Meanwhile, flush the Raju out of the icebox and grease the fat from the surface. Stir the warm bowl to a low level until it warms, at that point, move the extels to a plate. Increase the temperature to medium and carry the meat liquid to the soup. Cook until firm until the sauce sticks, 5-10 minutes. Taste it and season with salt gradually if necessary. Choose meat from the bone and shred it into small pieces. Return meat to raju, get rid of bone. Transfer two cups of mustard to a tightly closed stand and set something aside for some time. Spread bowl Keep the rajo warm in a low warmth.

It turns out the gnocchi mixture on a perfect surface and eject the physical paper; cut into about 1 “squares.

Keep warm oil in a huge non-stick frying pan over medium. Add half of the gnocchi to the pan, brains in a single layer, and cook, without disturbing, until caramel and fresh under it, about 3 minutes. Fry it to spin and cook until the opposite side is fried and cooked, about 2 minutes. Spoon in a bowl with Raju. Work with the cool gnocchi. Gently throwing gnocchi in Raju; season with salt gradually if necessary. Separation of the vessels. With parsley and more parmesan.

Go ahead

Raghu can be served two days ago. Spread and cool or freeze for about a month.

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