TORTELLO STUFFED WITH PORK SHANK, PIAVE FONDUE AND DEMI GLACÉ
Ingredients for 2 servings
Net Qty
120 g PACCHERI PASTA
300 g RAGU RIBS
60 g GRANA PADANO CHEESE
10 g BUTTER
RIBS RAGU
Ingredients for 0.5 kg
Net Qty
INGREDIENTS 1
0.5 kg PORK RIBS
2,5 g EXTRA VIRGIN OLIVE OIL
INGREDIENTS 2
100 g WHITE ONIONS in little pieces
100 g CARROTS in little pieces
50 g GREEN CELERY in little pieces
0.5 g GARLICE
100 ml EXTRA VIRGIN OLIVE OIL
INGREDIENTS 3
50 ml WINE WHITE
2.67 g SALT
0.02 g BLACK PEPPER
0.33 g LAUREL
0.5 g TIME
0.33 g ROSMARINE
INGREDIENTS 4
300 g WATER
150 g TOMATO SAUCE
Preparation
Place the ribs in a baking dish and sprinkle them with oil. Preheat the oven to maximum temperature and bake for 15 minutes until the meat is coloured. Meanwhile, place the diced onions, carrots, garlic and celery in a saucepan and brown. Add the now browned ribs, the white wine and the seasoning to the casserole. Let the wine evaporate and add the tomato puree. Continue cooking slowly for at least 2 hours with the casserole covered. When cooked, separate the ribs from the sauce and strip the meat from the bone.
Remove the meat and add it to the sauce. Season the paccheri with the resulting sauce.
