Tuffoli Pasta with Braised Oxtail on a Castemagno Fundue
“On November 16, 1992, an arson fire destroyed the collection of fine spirits of the Enoteca Pinchiorri in Florence. Century-old Armagnac and Bas-Armagnac were lost. For me, it was a time to mourn equal in loss to the destruction of a painting by Gherardo delle Notti at the nearby Uffizi in a terrorist attack the following May. Pinchiorri paid dearly for the conquest of the third Michelin star given to him a few days earlier. (He would lose it and then got it back again continuously from 2004, the only instance outside of France). I have known Giorgio and Annie Feolde, queen of his kitchen, for over thirty years. Going to dinner at their place is an event, also, and above all, for the pairings with fantastic wines. Elegance equal to quality: out of the ordinary. When I started producing wine, Giorgio was the first to encourage me, even on the less expensive wines. Seeing Annie’s dishes paired with our best products is an understandable emotion.”
Ingredients for 4 people
300 g tuffoli pasta noodles
1 kg Oxtail
50 g flour “00”
4 white onions
1 celery stalk
1 small bunch of herbs (rosemary, thyme, sage)
600 cl of white wine
10 g olive oil
1 l meat broth
500 g Castelmagno cheese
600 g light cream
For Coda di bue (Oxtail)
1. TCut the oxtail into pieces of about 4 cm in height. Salt, then lightly flour them and brown in hot oil.
2. Separately, clean and cut the vegetables into small pieces and stew for 10 minutes.
3. Combine the pieces of tail with the vegetables in the saucepan and deglaze with white wine.
4. Cover with the meat broth, pour everything onto a baking pan and cook in the oven for at least 3 hours at 170 degrees.
5. When finished, and it is pull away softened, fray it with your hands and add it to the rest of the vegetables.
6. Reserve in a pan.
For the Castelmagno Fondue
1. Reduce the cream to ¾ in a saucepan and add the finely grated Castelmagno.
2. Let it melt in a bain-marie for 20 minutes
Cook the pasta in salted water, drain and toss with the Oxtail sauce.
Arrange the pasta on the plates, dress it with the hot fondue, a few thin shavings of Castelmagno, and sprinkle with fresh thyme.