Handmade Chestnut Rigatoni With Braised Veal, Squash, Shaved Brussels Sprouts, And Pecorino
Handmade Chestnut Rigatoni With Braised Veal, Squash, Shaved Brussels Sprouts, And Pecorino
For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables.
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Servings
4
Ingredients
- 4 ounce chestnut flour
- 3 ounce bread flour
- 1/4 teaspoon baking soda
- 1 egg white
- 2 ounce water
- 1 pound braised veal meat, or duck confit
- 2 cup veal cooking liquid or chicken stock
- 1 cup brussels sprouts, shaved or thinly sliced
- 1 cup roasted butternut squash
- fresh grated pecorino cheese, as needed
Directions
- Combine the flours and baking soda in the bowl of a KitchenAid mixer fitted with the paddle attachment. Add the egg white and water and mix at low speed for 2 minutes.
- The dough will be in pieces, not 1 solid ball. Gather the pieces of dough, press them together and wrap tightly in plastic and set aside to rest for 30 minutes.
- Cut the pieces of dough into walnut-sized pieces, roll into a ball pass through the KitchenAid pasta extruder with a rigatoni die. Catch the pieces on a floured baking sheet. Rest uncovered until ready to cook.
- Bring a large pot of salted water to a boil.
- In a separate pan, heat the veal in its cooking liquid.
- Add the pasta to the boiling water and cook 3 minutes. Transfer the pasta, along with some of the water into the pan with the veal. Return the pan to a simmer and add the Brussels sprouts and squash. Cook everything together 1 minute more, stir in the cheese, and divide among bowls.