CRISPY RICOTTA GNOCCHI WITH SHORT RIBS RAGOUT, FORAGED MUSHROOMS, AND ASPARAGUS FLORETS
BY CHEF KEVIN COTTLE AND CHEF VAN HURD
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: GNOCCHI
| 3/4c | A.P. flour |
| 1/2c | Grated parmesan cheese |
| Zest of 1 lemon | |
| 1/4tsp | Kosher salt |
| 1c | Whole milk ricotta, drained |
| 1ea | Large egg |
INGREDIENTS: BRAISED SHORT RIBS FROM EAGLEWOOD FARMS
| 2 1/2lbs | Boneless chuck short rib |
| Kosher salt and black pepper | |
| Canola oil | |
| 1c | 1/2 inch diced yellow onion |
| 2/3c | 1/2 inch thick slices peeled carrots |
| 1 1/2c | 1/2 inch thick slices celery |
| 2ea | Garlic cloves, smashed, skin left on |
| 1btl | Red wine |
| 1bn | Basil |
| 3ea | Thyme sprigs |
| 2ea | Bay leaves |
| 15ea | Black peppercorns |
| 5c | Demiglace |
PROCEDURE: GNOCCHI
- Combine the flour, Parmesan, Lemon zest and salt in bowl. Add the ricotta and egg. Combine well with your fingers until dough just comes together, taking care not to overwork, which would cause the dough to toughen
- Cut the dough into thirds using a bench scraper. Gently roll each peace into foot long ropes, about an inch in diameter, flouring as needed to prevent the dough from sticking to the surface. Place dough ropes in refrigerator , uncovered for 1 hour
- Get a large pot of salted water boiling. After the dough has rested, cut each rope into half inch pieces with a bench scraper or knife, place in boiling water, boil until gnocchi float to top, remove and cook in smoking hot olive oil until crisp on both sides
- Saute Ragout, place gnocchi in bowl and spoon ragout on top!!!
PROCEDURE: RIBS
- Preheat oven to 300 degrees F. Heat canola oil in a large pot over high heat. Generously season the short ribs with salt & pepper. Brown short ribs in the pot about an inch a way from one another to ensure even browning. Brown all sides and remove from pan, set aside
- Add the onion, carrot, and celery to the pan and cook until caramelized, about 5-7 minutes. Add the garlic cloves and deglaze the pan with red wine, scraping the bits on the bottom up with a wooden spoon
- Add the basil, thyme, bay leaves, peppercorns, and demiglace and bring to a boil. Reduce for about 6 minutes and add the short ribs back in. Cover with foil and set in oven for 5 hours
- When out of the oven, gently remove the short ribs and allow to cool. Meanwhile, strain the liquid through a fine mesh strainer and place back into a pot set over medium-high heat, and reduce by half to create a glaze for the short ribs
- To serve cut short ribs into desired size and reheat in an oven while brushing with glaze
Happy cooking!!!
Chef Kevin an Chef Van
This recipe was featured on the 3/30/2011 episode of "Fox 61 Midday Chefs".
If you couldn't catch it live, don't worry, we have it right here. Click "Play" on the episode below and watch Kevin and Van whip up another mouth watering dish that you can do at home.
Would you like to see more episodes of "Fox 61 Midday Chefs" with Kevin and Van? Click here to view more episodes.
