"Pappardelle with Tordi Matti Skewers" recipe - "Pappardelle ai Tordi Matti"

“Pappardelle with Tordi Matti Skewers” recipe – “Pappardelle ai Tordi Matti”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 9.24*

Cost/portion: UK/£ 2,31*

Utensils you will need


8 cocktail sticks
One sharp chef knife
One Chopping board
One cooking paper sheet
One heavy duty meat tenderiser
Greaseproof paper
One pestle and mortar
One spatula
One frying pan
One ladle
One plate or tray
One kneading board
One long rolling pin or a pasta machine
One scraper
One spoon
One small bowl
One skimmer
One fork
One thin wire sieve
One 3-4lt saucepan
One 6-8lt saucepan
One pasta server

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the meat rools sauce

  • Extra Virgin Olive Oil - 70gr

  • "Suited garlic”cloves - 3

  • Beef Bottom Round - 600gr

  • Black pepper corns - 3gr

  • Cured Lard - 110gr (possiblty with its rind)

  • Parma Ham - 110gr (or one slice for each roll)

  • Sage leaves - 8 (one for each roll)

  • Bay leaves - 8 (one for each roll)

  • Salt - 3 or 4 pinches

  • Red Wine - 100ml

  • Red wine vinegar - 30ml

  • Tomato passata - 120ml

  • Cherry tomatoes - 12 to 14

  • Fresh water - 2lt

  • for the pappardelle

  • Eggs - 180gr

  • Plain weak four - 300gr (protein percentage from 9,3% to 10,2%)

  • Back-up flour - 2tbs

  • Flour - as needed

  • click here to follow the full "step by step" recipe for fresh pasta making
  • Fresh water - 5lt

  • Salt - 50gr

Instructions

  • 1.
    Slicing and tenderising the meat

    • Fresh water - 2lt
    • Beef Bottom Round - 750gr

      Put a small saucepan over a high power heat with 2lt of fresh water and let it come to a gentle simmer (step 1 - pic. A).
      Cut off any excess of fat from the meat. Cut off the irregular the bits and keep them aside for later. Then slice the meat into 5mm thick escalopes - about 12x8cm large (step 1 - pic. B).
      Wrap one slice at a time into greaseproof paper and gently bash it in order to tenderize and enlarge it (step 1 - pic. C).

  • 2.
    Slicing the lard bacon and mincing the trimmings

    • Cured Lard - 110gr (possiblty with its rind)
    • The beef trimmings
    • “Suited Garlic” cloves - 3
    • Extra Virgin Olive Oil - 70gr
    • Black pepper corns - 3gr

      Cut off the lard rind and put it in a saucepan together with the garlic cloves and the extra virgin olive oil. Set aside (step 2 - pic. A).
      With a sharp chef knife, cut the cured lard into thin regular slices and set aside. You will fill the skewers with them (step 2 - pic. B).
      Finely chop the remaining lard and add it to the beef trimmings. Chop them together into a quite thin mix. Set aside (step 2 - pic. C).
      With pestle and mortar, finely crush the black pepper corn and set aside (step 2 - pic. D).

  • 3.
    Filling and shaping the “Tordi Matti” skewers

    • The sliced meat
    • The sliced cured lard
    • Parma Ham - 110gr (or one slice for each roll)
    • Sage leaves - 8 (one for each roll)
    • Bay leaves - 8 (one for each roll)

      Arrange the meat slices on you chopping board and layer some lard slices on each one of them (step 3 - pic. A).
      Add a slice of Parma ham too and a leaf of sage on top of it. Then fold the long edges over in order to create a regular shape (step 3 - pic. B).
      Roll up the meat slices and put the seam top, so it will be easy to pierce it with a toothpick together with a bay leaf for each one of them (step 3 - pic. C).

  • 4.
    Making the fresh pappardelle and peeling the cherry tomatoes

    • Eggs - 180gr
    • Flour - as needed
    • Back-up flour - 2tbs
    • Flour - as needed
    • Cherry tomatoes - 12 to 14
    • The simmering water in the small saucepan
    • Fresh water - 5lt

      Break the eggs into a medium sized bowl and whisk them with a fork, possibly without incorporating any air. Sift the flour onto the kneading board and keep aside a quarter of it to be added later (step 4 - pic. A).
      Make a large well and place the eggs at the centre. Gradually incorporate flour into the eggs using the fork. Then with the scraper, mix all the flour of the well with the eggs and add also the flour from the quarter you left aside (step 4 - pic. B).
      Roughly make a ball with the mixture and knead it until it becomes perfectly smooth and elastic. Wrap it tightly with cling film and put it in the fridge to rest for 10 to 30 minutes. Oil the rolling pin with olive oil using a kitchen paper and set aside.
      While the dough is resting, drop the cheery tomatoes into the barely simmering water in the small saucepan. Leave them there for about 30-45 seconds. Then take them out quickly with a skewer. Peel off the tomatoes skins leaving the cherry tomatoes’ shape intact (step 4 - pic. C).
      Put a large saucepan with 5lt of fresh water over a high power heat and let it come to a vivid boil (step 4 - pic. D).
      After about 30 minutes, take the dough out of the fridge and roll it out into a 1,5mm thin “sfoglia” sheet (step 4 - pic. E). Dust it with flour and wrap it in a tablecloth. Let it rest for another 10 to 30 minuteswhile you clean the kneading board scraping off any remnants of dry dough.
      When the “sfoglia” has dried enough not to stick on itself when overlapped, roll the sheet from two sides toward the centre, then cut it into 15mm pappardelle with a chef knife (step 4 - pic. F).
      Dust the pappardelle with flour and shape them into little nests. Leave on the kneading board to dry (step 4 - pic. G).

  • 5.
    Cooking the “Tordi Matti” skewers

    • The extra virgin olive oil with garlic and rind
    • The raw “Tordi Matti” skewers
    • The trimming bits
    • The crushed black pepper
    • Salt - 3 or 4 pinches
    • Red Wine - 100ml
    • Red wine vinegar - 30ml

      Put the frying pan with extra virgin olive oil the garlic and the lard rind over a high power heat. Let rind curl and melt its fat. Then, add the “Tordi Matti” skewers to sear and seal them on all sides (step 5 - pic. A).
      When done, lower slightly the heat and let the skewers cook in the inside: they will start loosing the fat from the inside lard so you will know that the heat has reached their centre. Now add the minced trimmings and lard to the pan, stir evenly and allow the raw mixture to cook gently for about 3 minutes (step 5 - pic. B).
      Season with 3 or 4 pinches of salt and add the crushed black pepper according to taste. Stir evenly (step 5 - pic. C).
      Bathe the skewers with 30ml or red wine vinegar, stir avenly and baste the meat constantly while reducing the sauce. Then add the red wine, lower the heat to a medium power and let the sauce reduce again while simmering gently for about 10 minutes.

  • 6.
    Making the sauce with cherry tomatoes and passata

    • The cooked meat skewers
    • The peeled cherry tomatoes - 12 to 14
    • Tomato passata - 120ml

      Add the cherry tomatoes and let the heat right to the centre for about 3 minutes (step 6 - pic. A).
      Then, just before dropping the pappardelle into the boiling water, add the tomato passata, stir evenly and let the sauce simmer for 3 to 5 minutes at the maximum (step 6 - pic. B). Check the seasoning.

  • 7.
    Cooking the pappardelle and binding them to the sauce

    • The boiling water
    • Salt - 50gr
    • The fresh pappardelle nests
    • The “Tordi Matti” sauce

      When the wwater bubbles vividly, add the salt to it and drop in the pappardelle. Stir carefully with a long wooden spoon or a spatula in order to prevent them form sticking to each other in the first few seconds of cooking (step 7 - pic. A).
      Take the “Tordi Matti” skewers out of the frying pan and arrnage them on a plate and cover to keep them warm. You could even put them into the pre-heated oven (130º-150º C will do) (step 7 - pic. B).
      The pappardelle will take no longer than 2 minutes to be ready. Using a pasta server, strain them directly into the frying pan with the sauce and stir evenly over a gentle heat. Do not allow to dry out, so use some cooking liquor if needed (step 7 - pic. C).
      Before serving, put the “Tordi Matti” skewers back on top of the Pappardelle (step 7 - pic. D).

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Instructions

  • 1.
    Slicing and tenderising the meat

    • Fresh water - 2lt
    • Beef Bottom Round - 750gr

      Put a small saucepan over a high power heat with 2lt of fresh water and let it come to a gentle simmer (step 1 - pic. A).
      Cut off any excess of fat from the meat. Cut off the irregular the bits and keep them aside for later. Then slice the meat into 5mm thick escalopes - about 12x8cm large (step 1 - pic. B).
      Wrap one slice at a time into greaseproof paper and gently bash it in order to tenderize and enlarge it (step 1 - pic. C).

  • 2.
    Slicing the lard bacon and mincing the trimmings

    • Cured Lard - 110gr (possiblty with its rind)
    • The beef trimmings
    • “Suited Garlic” cloves - 3
    • Extra Virgin Olive Oil - 70gr
    • Black pepper corns - 3gr

      Cut off the lard rind and put it in a saucepan together with the garlic cloves and the extra virgin olive oil. Set aside (step 2 - pic. A).
      With a sharp chef knife, cut the cured lard into thin regular slices and set aside. You will fill the skewers with them (step 2 - pic. B).
      Finely chop the remaining lard and add it to the beef trimmings. Chop them together into a quite thin mix. Set aside (step 2 - pic. C).
      With pestle and mortar, finely crush the black pepper corn and set aside (step 2 - pic. D).

  • 3.
    Filling and shaping the “Tordi Matti” skewers

    • The sliced meat
    • The sliced cured lard
    • Parma Ham - 110gr (or one slice for each roll)
    • Sage leaves - 8 (one for each roll)
    • Bay leaves - 8 (one for each roll)

      Arrange the meat slices on you chopping board and layer some lard slices on each one of them (step 3 - pic. A).
      Add a slice of Parma ham too and a leaf of sage on top of it. Then fold the long edges over in order to create a regular shape (step 3 - pic. B).
      Roll up the meat slices and put the seam top, so it will be easy to pierce it with a toothpick together with a bay leaf for each one of them (step 3 - pic. C).

  • 4.
    Making the fresh pappardelle and peeling the cherry tomatoes

    • Eggs - 180gr
    • Flour - as needed
    • Back-up flour - 2tbs
    • Flour - as needed
    • Cherry tomatoes - 12 to 14
    • The simmering water in the small saucepan
    • Fresh water - 5lt

      Break the eggs into a medium sized bowl and whisk them with a fork, possibly without incorporating any air. Sift the flour onto the kneading board and keep aside a quarter of it to be added later (step 4 - pic. A).
      Make a large well and place the eggs at the centre. Gradually incorporate flour into the eggs using the fork. Then with the scraper, mix all the flour of the well with the eggs and add also the flour from the quarter you left aside (step 4 - pic. B).
      Roughly make a ball with the mixture and knead it until it becomes perfectly smooth and elastic. Wrap it tightly with cling film and put it in the fridge to rest for 10 to 30 minutes. Oil the rolling pin with olive oil using a kitchen paper and set aside.
      While the dough is resting, drop the cheery tomatoes into the barely simmering water in the small saucepan. Leave them there for about 30-45 seconds. Then take them out quickly with a skewer. Peel off the tomatoes skins leaving the cherry tomatoes’ shape intact (step 4 - pic. C).
      Put a large saucepan with 5lt of fresh water over a high power heat and let it come to a vivid boil (step 4 - pic. D).
      After about 30 minutes, take the dough out of the fridge and roll it out into a 1,5mm thin “sfoglia” sheet (step 4 - pic. E). Dust it with flour and wrap it in a tablecloth. Let it rest for another 10 to 30 minuteswhile you clean the kneading board scraping off any remnants of dry dough.
      When the “sfoglia” has dried enough not to stick on itself when overlapped, roll the sheet from two sides toward the centre, then cut it into 15mm pappardelle with a chef knife (step 4 - pic. F).
      Dust the pappardelle with flour and shape them into little nests. Leave on the kneading board to dry (step 4 - pic. G).

  • 5.
    Cooking the “Tordi Matti” skewers

    • The extra virgin olive oil with garlic and rind
    • The raw “Tordi Matti” skewers
    • The trimming bits
    • The crushed black pepper
    • Salt - 3 or 4 pinches
    • Red Wine - 100ml
    • Red wine vinegar - 30ml

      Put the frying pan with extra virgin olive oil the garlic and the lard rind over a high power heat. Let rind curl and melt its fat. Then, add the “Tordi Matti” skewers to sear and seal them on all sides (step 5 - pic. A).
      When done, lower slightly the heat and let the skewers cook in the inside: they will start loosing the fat from the inside lard so you will know that the heat has reached their centre. Now add the minced trimmings and lard to the pan, stir evenly and allow the raw mixture to cook gently for about 3 minutes (step 5 - pic. B).
      Season with 3 or 4 pinches of salt and add the crushed black pepper according to taste. Stir evenly (step 5 - pic. C).
      Bathe the skewers with 30ml or red wine vinegar, stir avenly and baste the meat constantly while reducing the sauce. Then add the red wine, lower the heat to a medium power and let the sauce reduce again while simmering gently for about 10 minutes.

  • 6.
    Making the sauce with cherry tomatoes and passata

    • The cooked meat skewers
    • The peeled cherry tomatoes - 12 to 14
    • Tomato passata - 120ml

      Add the cherry tomatoes and let the heat right to the centre for about 3 minutes (step 6 - pic. A).
      Then, just before dropping the pappardelle into the boiling water, add the tomato passata, stir evenly and let the sauce simmer for 3 to 5 minutes at the maximum (step 6 - pic. B). Check the seasoning.

  • 7.
    Cooking the pappardelle and binding them to the sauce

    • The boiling water
    • Salt - 50gr
    • The fresh pappardelle nests
    • The “Tordi Matti” sauce

      When the wwater bubbles vividly, add the salt to it and drop in the pappardelle. Stir carefully with a long wooden spoon or a spatula in order to prevent them form sticking to each other in the first few seconds of cooking (step 7 - pic. A).
      Take the “Tordi Matti” skewers out of the frying pan and arrnage them on a plate and cover to keep them warm. You could even put them into the pre-heated oven (130º-150º C will do) (step 7 - pic. B).
      The pappardelle will take no longer than 2 minutes to be ready. Using a pasta server, strain them directly into the frying pan with the sauce and stir evenly over a gentle heat. Do not allow to dry out, so use some cooking liquor if needed (step 7 - pic. C).
      Before serving, put the “Tordi Matti” skewers back on top of the Pappardelle (step 7 - pic. D).

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"Pappardelle with Tordi Matti Skewers" recipe - "Pappardelle ai Tordi Matti"
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