MAFALDINE WITH ROMAN STYLE BRISKET

MAFALDINE WITH ROMAN STYLE BRISKET

For this dish we honor the Roman tradition of braising alla Vaccinara, or Butcher's Style - typically done with oxtail in Rome, we are beefing this up with brisket because ...do we need a reason? We are proud to serve it with our ruffly mafaldine - a long, crimped edge noodle that traps sauce in each of its grooves.  
Reading MAFALDINE WITH ROMAN STYLE BRISKET 2 minutes Next PORK CASONCELLI WITH LEMON AND SAGE CREAM

INSTRUCTIONS

  1. Bring water to a boil, season with 1.5 Tbsp salt/L of water

  2. In a separate pan large enough to contain the pasta and sauce, add the Roman Style Brisket with 2-3 tablespoons of water. Warm the sauce and melt over low heat.

  3. Drop Mafaldine in boiling water. Allow to cook for 2.5-3 minutes.

  4. Right before you remove from the water, add a few additional splashes of pasta water to the pan.

  5. Strain the pasta into a basket or colander, or remove with a wire skimmer.  

  6. Transfer to pan with the Roman Style Brisket sauce.

  7. Allow to simmer together for 1-2 minutes over medium heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. Use tongs, a spatula or a wooden spoon to assist. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  

  8. Once the pasta appears glazed and well coated, serve and enjoy. If it appears dry for any reason, add additional water and bring to a simmer before plating.

ENHANCEMENT IDEAS

  • Parmesan, pecorino or any grated cheese you like  

  • A smoky cheese (i.e. Scamorza) would be lovely, too

  • Leafy greens or broccolini

INGREDIENTS

Pasta: Semolina, water, egg, salt

Sauce: Beef brisket, red wine, beef stock, San Marzano tomato, onion, celery, carrot, pancetta, butter, tomato paste, raisins, garlic, cocoa, Calabrian chile, rosemary, oregano, thyme, salt, pepper

Fresh handmade ravioli pasta.

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