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June 20, 2014

Fried Gnudi and Beef Shin

 with Pine Mushroom Ragu and Pecorino

Rare Medium would like to thank Chris Hamburger for sharing his culinary secrets. For more recipes, go to www.raremedium.com.au

Created by: Chris Hamburger
Stagger Lee’s
276 Brunswick Street, Fitzroy Melbourne VIC

The Beef Shin
500g boneless beef shin. Cut into 3cm pieces
200g double smoked bacon lardons in 2 cm chunks
1 onion 2cm diced
2 carrots peeled washed 2cm diced
2 celery sticks 2cm diced
200g pine mushrooms sliced
5 garlic cloves thinly sliced
6 sprigs of fresh thyme
250ml medium bodied red wine
500g whole peeled tomatoes, crushed with your hands
300ml of good chicken stock
Salt and pepper to taste
Heat olive oil in a large heavy based saucepan. Fry beef pieces in small batches until beef is well browned. Remove from pan. Add bacon and a little more olive oil, and fry over medium heat until golden.
Add vegetables, garlic and pine mushrooms and cook for 5 minutes. Add thyme, hand crushed tomatoes, red wine and simmer for 2 minutes. Return beef to pan. Add chicken stock, salt and pepper and bring to boil. Turn down heat, cover with lid and simmer on lowest heat for 2 ½ hours. Stirring every 30 minutes to ensure beef does not stick. Ready when beef is soft and can be pulled apart easily with a fork.

The Gnudi
1 kg of semolina flour
1 kg cows milk ricotta
50g of Parmesan, finely grated
2 tspn kosher salt
Baking paper
Disposable piping bag
Make the gnudi
Line a large baking sheet with baking paper. Add ¾ of the semolina to the sheet, spreading it out to form an even layer. Put the rest of the semolina aside.
Combine the ricotta, Parmesan, and salt in a large bowl and mix until combined. Put the mixture into a disposable piping bag. Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving a 2cm space between them.
Cut each length of ricotta into 3cm/20g pieces. Gently roll gnudi between your palms to make little round balls. Grab a large pinch of semolina and sprinkle it over the gnudi. Carefully return the gnudi to the tray, leaving a space in between each, and repeat.
Dust the remaining semolina over the gnudi. Cover the tray tightly with plastic wrap, and pop into the fridge.
Cooking the Gnudi
Transfer 6 gnudi to a large plate, giving each one a gentle shake to remove any loose semolina. Put 3 tablespoons of butter and 3 tablespoons of vegetable oil in a large, shallow pan. Let the butter melt and foam until it turns light golden brown. Add the gnudi to the butter in one layer and cook until lightly golden and crispy, about 2 min each side. Transfer them to paper towels to drain and sprinkle them with salt.

To Serve
Serve in large bowl with ragu spooned over gnudi.
Garnish with freshly grated pecorino and fresh torn parsley
Serves 4

MLA_Stagger-Lees

 





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