Parpadelle with ragu of osso bucco and Sage Sauce
Yield:     4

1 lb             veal osso bucco meat, shredded
4 cup         
 pomodoro sauce
3 T              olive oil
1/2 cup      onions, finely chopped
1/2 cup      carrots, finely chopped
1/2 cup      celery, finely chopped
2                 cloves garlic, finely chopped
1 t               fresh thyme, chopped
1/4  cup     dry white wine
1/2  cup     veal or chicken stock
4                 leaves of fresh sage, chopped
1 lb             Pappardelle pasta
1/2 cup       pecarino romano cheese

Great recipe to use leftover Osso Bucco meat.

1.   In a large heavy sauce pan, on high heat preheat olive oil, and sauté fresh garlic till lightly brown.  

2.   Add the chopped onion, carrot and celery, reduce heat to medium high, cook until soft but not brow for
about 8 minutes.

3.   Add the wine, reduce by half then add the  stock, bring to boil, simmer, for about 4 minutes.  
Add pomodoro sauce, shredded osso bucco meat, fresh thyme and fresh sage, cook for another 5 minutes,
set aside.

4.   Bring a large pot of salted water to the boil and cook the pasta aldente,  according to packet instructions.

5.   Return pasta to pot, add half the sauce and mix gently.

6.   To serve,  using tongs, pile the  pasta in the center of the serving bowl, and top with a small ladle of sauce,
garnish by sprinkling fresh grated pecarino romano cheese on top, as shown.
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