SEMOLINA GNOCCHI WITH OXTAIL RAGù
Steps:
- For ragù:
- Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.
- Braise oxtails until very tender, about 2 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragù with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.
- For gnocchi:
- Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes. Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days. Preheat oven to 475°F. Butter 15x10x2- inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm ragù sprinkle with remaining 1/2 cup Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.
OXTAIL RAGù WITH SEMOLINA GNOCCHI
Steps:
- Ragù:
- Toss oxtails, flour, pepper, 2 Tbsp. or 1 Tbsp. salt in a large bowl until oxtails are evenly coated. Heat oil in a large heavy pot over medium-high. Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15-20 minutes. Transfer oxtails to a plate as they're done.
- Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10-15 minutes. Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits; bring to a boil. Season with several generous pinches of salt and return oxtails to pot. Pour in water just to cover oxtails; bring to a gentle simmer. Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3-3 1/2 hours. Let cool; cover and chill at least 12 hours.
- Gnocchi and assembly:
- Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat; add 1 cup Parmesan and whisk until smooth. Whisk in egg yolk and scrape gnocchi mixture into prepared pan; smooth top. Cover and chill until set, at least 2 hours and up to 12 hours.
- Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. Increase heat to medium and bring braising liquid to a simmer. Cook until reduced to the consistency of gravy, 5-10 minutes. Taste and season with more salt if needed. Pick meat from bones and shred into small pieces. Return meat to ragù; discard bones. Transfer 2 cups ragù to an airtight container and save for later. Cover pot; keep remaining ragù warm over low heat.
- Turn out gnocchi mixture onto a clean surface and remove parchment paper; slice into about 1" squares.
- Heat oil in a large nonstick skillet over medium. Add half of gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes. Toss to turn and cook until other side is browned and crisp, about 2 minutes. Spoon into pot with ragù. Repeat with remaining gnocchi. Gently toss gnocchi in ragù; season with more salt if needed. Divide among bowls; top with parsley and more Parmesan.
- Do Ahead
- Ragù can be made 2 days ahead. Cover and chill, or freeze up to 4 weeks.
More about "semolina gnocchi with oxtail ragù food"
SEMOLINA GNOCCHI WITH OXTAIL RAGù RECIPE | BON APPéTIT
Web Aug 5, 2008 Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown …
From bonappetit.com
4.1/5 (12)Author Craig CurtisServings 6-8
From bonappetit.com
4.1/5 (12)Author Craig CurtisServings 6-8
- Preheat oven to 325°F. Sprinkle oxtails with salt and pepper, then flour. Heat oil in heavy wide ovenproof pot over high heat. Add oxtails; cook until brown on all sides, about 15 minutes. Transfer to bowl. Add celery, carrots, and onion to pot. Reduce heat to medium-high and sauté until vegetables brown, about 15 minutes. Add wine and tomatoes. Boil until thickened to chunky sauce, about 5 minutes. Sprinkle in garlic. Tie parsley, rosemary, and bay leaves with kitchen string and add to pot. Return oxtails to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.
- Braise oxtails until very tender, about 2 hours. Transfer oxtails to rimmed baking sheet. Using potato masher, crush juices and vegetables in pot to coarse sauce. Pull meat off oxtails and add to sauce. Season ragù with salt and pepper. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Rewarm before continuing.
- Butter 13x9x2-inch glass baking dish. Bring milk, butter, and salt to simmer in heavy large pot over medium-high heat. Gradually whisk in semolina. Stir until semolina is very thick and bubbling, about 3 minutes. Remove from heat; mix in yolks, 1 at a time, then 1 cup Parmesan. Place pot over low heat and stir 2 minutes. Spread semolina in prepared dish. Cover and chill until firm, at least 2 hours and up to 2 days.
- Preheat oven to 475°F. Butter 15x10x2-inch glass baking dish. Using 1 3/4-inch round cutter, cut out as many semolina gnocchi as possible; arrange in prepared dish. Top with warm ragù; sprinkle with remaining 1/2 cup Parmesan. Bake until heated through, 10 to 15 minutes. Sprinkle with parsley.
OXTAIL RAGù WITH SEMOLINA GNOCCHI | BON APPéTIT
Web Jan 10, 2017 Gnocchi and Assembly. Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and …
From bonappetit.com
4.2/5 (7)Category RaguServings 8
From bonappetit.com
4.2/5 (7)Category RaguServings 8
BRAISED OXTAIL RAGù WITH SEMOLINA GNOCCHI - OUR …
Web Feb 6, 2014 Preheat oven to 325 degrees. Rinse the oxtails under water and pat dry with paper towels. Arrange the oxtails on one of the sheet pans and liberally sprinkle with salt and pepper. Place 1 cup of flour in a bowl. …
From ouritaliantable.com
From ouritaliantable.com
OXTAIL RAGù WITH SEMOLINA GNOCCHI RECIPE | BON APPéTIT
Web Jan 10, 2017 Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat; add 1 cup Parmesan and whisk until …
From bonappetit.com
4.2/5 (7)Estimated Reading Time 4 minsServings 8
From bonappetit.com
4.2/5 (7)Estimated Reading Time 4 minsServings 8
- Toss oxtails, flour, pepper, 2 Tbsp. or 1 Tbsp. salt in a large bowl until oxtails are evenly coated. Heat oil in a large heavy pot over medium-high. Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15–20 minutes. Transfer oxtails to a plate as they’re done.
- Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10–15 minutes. Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits; bring to a boil. Season with several generous pinches of salt and return oxtails to pot. Pour in water just to cover oxtails; bring to a gentle simmer. Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3–3½ hours. Let cool; cover and chill at least 12 hours.
- Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat; add 1 cup Parmesan and whisk until smooth. Whisk in egg yolk and scrape gnocchi mixture into prepared pan; smooth top. Cover and chill until set, at least 2 hours and up to 12 hours.
EPICURIOUS SEMOLINA GNOCCHI WITH OXTAIL RAGù RECIPE
Web Nutritional information for Epicurious Semolina Gnocchi With Oxtail Ragù. 8 servings (742g). Per serving: 1305 Calories | 90g Fat | 37g Carbohydrates | 4g Fiber | 10g Sugar | …
From ketofoodist.com
From ketofoodist.com
OXTAIL RAGù WITH SEMOLINA GNOCCHI | RECIPE | RECIPES, OXTAIL, …
Web Jan 14, 2017 - This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead. ... If …
From pinterest.com
From pinterest.com
SEMOLINA GNOCCHI WITH OXTAIL RAGù | RECIPE | OXTAIL RAGU RECIPE ...
Web May 20, 2014 - Semolina Gnocchi with Oxtail Ragù Recipe. May 20, 2014 - Semolina Gnocchi with Oxtail Ragù Recipe. Pinterest. Today. Explore. When autocomplete …
From pinterest.com
From pinterest.com
OXTAIL RAGù WITH SEMOLINA GNOCCHI | RECIPES, DINNER RECIPES, …
Web Feb 20, 2017 - The perfect make-ahead meal, this recipe makes a lot of ragù. Keep some in the freezer and serve it over quick-cooking polenta for an easy weeknight dinner. …
From pinterest.com
From pinterest.com
TOP 20 EXCELLENT RECIPES USING ROSEMARY - CRAZY MASALA FOOD
Web 2 days ago Oxtail Ragu With Semolina Gnocchi. This recipe includes oxtails, black pepper, olive oil, kosher salt, onions, carrots, celery stalks, garlic heads and cloves, …
From crazymasalafood.com
From crazymasalafood.com
SEMOLINA GNOCCHI WITH OXTAIL RAGù | RECIPE | OXTAIL, FOOD, GNOCCHI
Web Feb 8, 2018 - Until quite recently, Italian restaurants in the U.S. served just one version of gnocchi: the potato kind. But gnocchi made from semolina (such as this one from the …
From pinterest.co.uk
From pinterest.co.uk
OXTAIL RAGù WITH SEMOLINA GNOCCHI | L'ITALO-AMERICANO – ITALIAN ...
Web Feb 19, 2014 Oxtail ragù is a speciality dish of Rome and is frequently paired with semolina gnocchi, also a Roman speciality. Italians use the word “coda”, which simply …
From italoamericano.org
From italoamericano.org
SEMOLINA GNOCCHI WITH OXTAIL RAGù - MEALPLANNERPRO.COM
Web 5 pounds 2- to 3-inch pieces oxtails; All purpose flour; 1/2 cup olive oil; 5 large celery stalks, coarsely chopped; 2 large carrots, peeled, chopped
From mealplannerpro.com
From mealplannerpro.com
SEMOLINA GNOCCHI WITH OXTAIL RAGù RECIPE | EAT YOUR BOOKS
Web twoyolks on March 13, 2013 . The semolina gnocchi are excellent. They would be very good topped with a simple marinara sauce. The oxtail ragu is also good but could be …
From eatyourbooks.com
From eatyourbooks.com
OXTAIL RECIPES & MENU IDEAS | BON APPéTIT
Web Semolina Gnocchi with Oxtail Ragù. 4.0 (4.09) Easy. Braised Oxtails with Star Anise and Chinese Greens. 3.5 (3.5) Recipes you want to make. Cooking advice that works. …
From bonappetit.com
From bonappetit.com
RECIPES/SEMOLINA-GNOCCHI-WITH-OXTAIL-RAGU-243396.JSON AT MASTER ...
Web A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
From github.com
OXTAIL RAGù WITH SEMOLINA GNOCCHI - MEALPLANNERPRO.COM
Web 5 pounds oxtails, cut crosswise into pieces; 1/4 cup all-purpose flour; 2 teaspoons freshly ground black pepper; 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher …
From mealplannerpro.com
From mealplannerpro.com
RECIPES/OXTAIL-RAGU-WITH-SEMOLINA-GNOCCHI.JSON AT MASTER ...
Web A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
From github.com
BON APPETIT SEMOLINA GNOCCHI WITH OXTAIL RAGù RECIPES RECIPE
Web Nutritional information for Bon Appetit Semolina Gnocchi With Oxtail Ragù Recipes. 7 servings (848g). Per serving: 1492 Calories | 103g Fat | 43g Carbohydrates | 4g Fiber | …
From ketofoodist.com
From ketofoodist.com
BRAISED OXTAIL RAGù WITH SEMOLINA GNOCCHI - OUR ITALIAN TABLE
Web Sep 25, 2017 - Oxtail ragù is a speciality dish of Rome and is frequently paired with semolina gnocchi, also a Roman speciality. Italians use the word “coda”, which means …
From pinterest.com
From pinterest.com
SEMOLINA GNOCCHI WITH OXTAIL RAGù | RECIPES, OXTAIL, FOOD
Web Dec 26, 2015 - Until quite recently, Italian restaurants in the U.S. served just one version of gnocchi: the potato kind. But gnocchi made from semolina (such as this one from the …
From pinterest.com
From pinterest.com
MALLOREDDUS ALLA CAMPIDANESE RECIPE (SARDINIAN RIDGED PASTA …
Web 44 minutes ago 10 1/2 ounces (about 2 cups; 300g) finely-ground semolina flour, plus more for dusting (see note) Saffron powder, optional 5 fluid ounces (150ml) water For the …
From seriouseats.com
From seriouseats.com
OXTAIL RAGù WITH SEMOLINA GNOCCHI | RECIPE IN 2022 | RECIPES, …
Web This gnocchi is inspired by a porcini mushroom pasta that chef Stefano Secchi ate at a restaurant in Piedmont, Italy. For the best and lightest gnocchi, Secchi suggests using …
From pinterest.com
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love