Matzo Gnocchi With Brisket Ragu Food
BRISKET RAGU WITH CRISPY PASTA
Steps:
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, celery and carrots and season with salt and pepper. Cook until the vegetables have softened, 5 to 6 minutes. Add the garlic and cook for a minute. Add the brisket, collards, chicken broth, tomatoes and sugar. Simmer, covered, over low heat for 12 minutes. Taste and adjust the seasoning as needed.
- In two batches, heat half (3 tablespoons) of the remaining olive oil in a large skillet over medium-high heat. Add half of the pasta, lower the heat to medium and cook until lightly browned and crispy at the edges, 5 to 6 minutes per batch.
- To serve: Toss together the brisket ragu and the crispy pasta, and divide it between four plates. Garnish each serving with a basil leaf and two pieces of shaved Parmesan.
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