Meat Filling For Agnolotti
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
42
Spice
63
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 large
Onion (quartered)1 bunch
Rosemary (fresh)1 tsp
Kosher Salt1 cup
Extra-Virgin Olive Oil1 cup
Arborio Rice1.75 cups
Water1 tbsp
Unsalted Butter1 cup
White Wine (dry)Directions:
1
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F
2
Put meats, carrot, onion, celery, rosemary, and garlic in a large bowl and toss with salt and 1/4 cup olive oil, then divide mixture between 2 large (17- by 12-inch) flameproof (heavy) shallow baking pans and spread out evenly
3
Roast, turning meat occasionally and switching position of pans halfway through roasting, until meat is browned, about 30 minutes
4
Reduce oven temperature to 375°F and roast, stirring occasionally, until meat is tender, about 1 hour more
5
While meat roasts, bring rice, 1 cup water, and a pinch of salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until rice is al dente, about 15 minutes
6
Transfer rice to a sieve and rinse under cold water, then set aside
7
Heat remaining 1/4 cup oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in cabbage and a pinch of salt
8
Add remaining 3/4 cup water and cover skillet, then cook, stirring occasionally, until water is evaporated and cabbage is tender, 20 to 30 minutes
9
Stir in butter and cool, uncovered
10
Transfer meat and roasted vegetables with a slotted spoon to a clean large bowl, then skim off and discard fat from pan juices and straddle 1 pan across 2 burners
11
Add 1/4 cup wine and deglaze by boiling over low heat, scraping up any brown bits, 1 minute
12
Pour wine mixture carefully into a heatproof bowl
13
Repeat with second pan and remaining 1/4 cup wine, transferring liquid to bowl
14
When cool enough to handle, discard bones and vegetables, leaving only meat in large bowl
15
Add wine mixture, then stir in cooked rice and cabbage
16
Grind mixture in meat grinder (filling will be dense)
17
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F
18
Put meats, carrot, onion, celery, rosemary, and garlic in a large bowl and toss with salt and 1/4 cup olive oil, then divide mixture between 2 large (17- by 12-inch) flameproof (heavy) shallow baking pans and spread out evenly
19
Roast, turning meat occasionally and switching position of pans halfway through roasting, until meat is browned, about 30 minutes
20
Reduce oven temperature to 375°F and roast, stirring occasionally, until meat is tender, about 1 hour more
21
While meat roasts, bring rice, 1 cup water, and a pinch of salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until rice is al dente, about 15 minutes
22
Transfer rice to a sieve and rinse under cold water, then set aside
23
Heat remaining 1/4 cup oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in cabbage and a pinch of salt
24
Add remaining 3/4 cup water and cover skillet, then cook, stirring occasionally, until water is evaporated and cabbage is tender, 20 to 30 minutes
25
Stir in butter and cool, uncovered
26
Transfer meat and roasted vegetables with a slotted spoon to a clean large bowl, then skim off and discard fat from pan juices and straddle 1 pan across 2 burners
27
Add 1/4 cup wine and deglaze by boiling over low heat, scraping up any brown bits, 1 minute
28
Pour wine mixture carefully into a heatproof bowl
29
Repeat with second pan and remaining 1/4 cup wine, transferring liquid to bowl
30
When cool enough to handle, discard bones and vegetables, leaving only meat in large bowl
31
Add wine mixture, then stir in cooked rice and cabbage
32
Grind mixture in meat grinder (filling will be dense)