Recipe for 6 people
Ingredients for the braised meat
- 300gr. of Fassone veal (“tenerone” cut) or beef
- 1 bottle of Barolo wine, 750 ml
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 1 bay leaf
- 1 sprig of rosemary
- 1 sprig of sage
- 1 garlic clove
- 2 cloves
- 3 juniper berries
- Extra virgin olive oil, salt and pepper to taste
- 1 tablespoon of tomato paste
- “00” flour as required
Ingredients for the maltagliati
- 350gr. of “00” flour
- 8 egg yolks
- 1 whole egg
- 1 pinch of salt
- 1 tablespoon of extra virgin olive oil
Place the meat in the marinade the day before. Clean and wash all the vegetables and herbs. Chop the vegetables into medium size pieces. Put the meat, vegetables, herbs, garlic, cloves and juniper berries in a container with high sides, cover with Barolo wine. Close the container and put in the refrigerator until the next day.
Cooking the meat. Drain the meat and vegetables from the wine. Dry the meat, put the flour over and brown it on high heat for 15 minutes, turning it to prevent burning.
Once browned on all sides, remove the meat from the pot, keep it warm; brown all the vegetables and herbs on low heat for 10 minutes. When the vegetables are stewed add the meat, salt, pepper, the tomato paste and cover with the Barolo; put the lid on and cook over low heat for about 3 hours until the meat is very tender. Once cooked, remove the meat from the wine and cool it; take the herbs, cloves and berries out and strain the sauce through a vegetable mill .
While the meat is cooling, prepare the maltagliati. On a work surface, make a fountain flour, put in the oil, salt, eggs and mix until the dough is well blended. Leave to rest in the refrigerator for 30 minutes covered with plastic wrap. Meanwhile, cut the braised meat into slices, grind it and add it to the sauce. When the dough has been resting for 30 minutes, roll it with a special machine to a thickness of about 2 mm and then use the cutting wheel to cut it into small diamonds.
Garnishing and presentation of the dish.
Bring to boil a pot with plenty of water and salt, put the maltagliati in and cook for a minute. When cooked, drain the pasta and sauté it in the braised meat sauce until well blended. Place on the plate, sprinkle with Parmesan cheese, add some chopped parsley if you like.