Cavatelli with Beef Shank and Wild Mushroom Conserva and Parmesan Grana
- Servings: 4
- Difficulty: Easy
- Provided by: Dwight Evans
- 1 pound semolina
- 10 oz of water by weight
Ingredients Print Recipe
1. In the bowl of a stand mixer with a dough hook attachment, slowly add water until a dough forms and pulls away from the sides. Wrap in sprayed plastic and let rest for 1 hr.
2. After resting cut Cavatelli into 1 inch by 1/8th inch squares and roll on a gnocchi board.
- 5 lb beef shank cut crosswise (osso buco style )
- 1 rib of celery
- 1 medium carrot
- 1 onion
- 1 garlic clove
- 1 sprig of thyme
- 1 bay leaf
- 1 cup red wine
- Water as needed, see method
- 1 tblsp molasses
1. Take beef shank and liberally salt and pepper and let rest in refrigerator for 4 hrs.
2. Sear in hot oil in a heavy bottomed pan. Remove from pan and add remaining ingredients except molasses, water and red wine.
3. Lightly caramelize vegetables then deglaze with red wine and reduce until almost dry.
4. Transfer vegetables, wine reduction, beef shanks and molasses to a braising pan, then add enough water to cover by half, tightly wrap with cling film and tin foil and place in a 350 degree oven for 4 hrs or until tender.
5. Let cool slightly and drain off the braising liquid. Pick shank meat and pack in braising liquid. Note: this entire method can be in a pressure cooker to amazing effect and dramatically cut down on the cooking time.
6. Pressure cook on high for 45 min and let pressure dissipate naturally.
- 1 lb assorted wild mushrooms
- 1 sprig of thyme
- 1 clove of garlic
- 1 tblsp sherry vinegar
- Extra virgin olive oil to cover
Method: In a heavy bottomed pot caramelize mushrooms over medium high heat making sure not to over crowd the pan, work in batches if necessary. Once all have been caramelized return to pan and cover with olive oil thyme and sherry vinegar. Lightly poach for 5 min and reserve warm.
Bring a pot of salted water to a boil and blanch cavatelli until al dente. In a separate pan add your braising liquid, mushroom conserva and reduce by half, toss with cavatelli and a knob of butter, salt and pepper to taste.
For more information on Curtis Gamble and his restaurant, check out www.breadandwinechicago.com