Gulf News Food Show: Pappardella Ripiena Al Brasato
Homemade stuffed pasta recipe with Wagyu beef brasato, and fresh white truffle
Preparation time: 3 hrs
Cooking time: 10-12 minutes
Serves: 4
Ingredients:
Pasta Dough
400 gms Pasta flour
230 gms Egg yolk
3 ml Olive oil
1 Whole egg
Filling
400 gms Wagyu beef
200 gms White Onion
150 ml Vegetable stock
150 ml Beef stock
Thyme, for flavour
Salt to taste
White sauce
3 tbsp Flour
2 tbsp butter
250 ml milk
200 gms Toma Piemontese cheese
Method:
In a mixing bowl, knead the flour with the two whole eggs slowly for about three to four minutes until you have a smooth dough.
Wrap the dough in cling film and let it rest in the refrigerator for at least 3 hours, or preferably overnight.
Heat olive oil in a pan over a medium flame.
Add the sliced onion and cook for about 5 minutes, seasoning with salt until the onion is softened. Remove from the pan and set aside.
In the same pan, add the wagyu beef and sear it until browned.
Return the cooked onion to the pan with the beef, add fresh thyme, and pour in vegetable stock. Allow the mixture to reduce, then mash it together. Set aside.
Dust a flat surface with flour and place the rested dough on it.
Using a rolling pin, flatten the dough to create thin sheets. Aim for a thickness where you can slightly see your fingers when held up to a light source.
Cut the dough into long sheets, perfect for rolling.
Take your prepared filling and gently spoon it onto one side of the rolled-out dough, leaving enough space between each portion to seal the edges.
Carefully fold the dough over the filling to create an envelope around each portion.
Press around each mound to eliminate air pockets and firmly seal the edges. Trim and shape the dough as needed with a sharp knife or cutter.
Fill a large pot with salted water and bring it to a gentle boil.
Once boiling, drop the stuffed pappardelle into the pot and cook until it reaches the perfect al dente texture—soft yet firm enough to hold its shape.
In a separate pan, add flour and butter, cooking it for about 2 minutes until it begins to bubble.
Gradually add milk while mixing well.
Once the sauce begins to boil, add Toma Piemontese cheese and mix until the cheese is melted and the sauce is smooth.
Carefully drain the pappardelle and place it on a plate, focusing on presentation.
Drizzle the white sauce over the pappardelle and shave fresh white truffle generously on top and serve immediately.
This Pappardelle with Wagyu Beef Filling and White Truffle is a luxurious dish that highlights the beauty of homemade pasta. The rich Wagyu beef and sweet, caramelized onions create a comforting filling, while the creamy white sauce adds a velvety touch. Topped with fresh white truffle, this dish elevates every bite into a celebration of flavours. It’s an exceptional balance of taste and presentation, perfect for impressing guests.
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