Monday, 25 October 2010

Beef Cheek Cappelletti

I got a new pasta machine for my birthday. It is most excellent and I've been thinking of recipes ever since. My love for pasta will never be dampened.

The first recipe I made was ravioli stuffed with a prawn and fennel mixture. While tasty swathed in their buttery lemon sauce, the pasta was a little too thick, even though the pasta had been rolled on its thinnest setting. My next venture was to make cappelleti; little parcels would mean less pasta and the ability to keep it light and delicate.

For the stuffing, I opted for a meaty number. Beef cheeks were simmered long and slowly in various aromatics until fork-tender. The resultant stock was then used to serve the cappelleti en brodo. It's not the quickest recipe to do, but they freeze well and are damn tasty.

Beef Cheek Cappelletti

Makes loads

1 beef cheek
1 carrot
2 sticks of celery
1 onion
1 bay leaf
1 sprig of rosemary
2 sprigs of thyme
1/2 a star anise

200gr pasta flour
2 eggs

Heat up some oil in a frying pan and brown the beef cheek on each side. Add to a large stock pot with all the rest of the ingredients, fill with water until the meat is covered and simmer very gently for 4 hours. Remove the meat and drain the liquid from the pot, straining the vegetables and herbs from it.

Leave the meat to cool and make your pasta dough in the meantime. Roll it out to its thinnest setting and then cut into squares. Flake the meat with a fork, season with salt and pepper. Add a small blob to the middle of the square and then use these instructions on folding them. Place on a floured plate.

To cook, add to a boiling pan of water and cook for 4 to 5 minutes. Heat up some of the broth made from cooking the beef cheek and season with salt. Serve the pasta in the broth.

17 comments:

Pavel said...

The simplest things in life often give the biggest pleasures. This looks like it would taste like heaven... bit of Anchovy butter and some Parmagiano for that extra savoury kick and I could quite happily die after a meal like that.

Becci said...

I too have a pasta machine, but it's all too rare that I use it. I love the idea of braised beef cheek in the pasta.

I think I need to dust off the pasta machine and whip out the tipo "00".

Becci said...

I too have a pasta machine, but it's all too rare that I use it. I love the idea of braised beef cheek in the pasta.

I think I need to dust off the pasta machine and whip out the tipo "00".

Fernandez & Leluu said...

we bought ourselves one! looks like yours! love it - and this recipe is such a great idea - love cheeky cows : ) x

Jen said...

Nice work! Love the hearty beef cheek filling. I can see eating this on a chilly autumn day back home.

Michelle @ Roasted said...

Very inspiring! Now I want to start making all my own pasta (just need a machine...)

Mr Creosote said...

Lizzie

Sounds great.

Can I ask where you got beef cheeks from and whether they were expensive?

Thanks

Mr Creosote

Gourmet Chick said...

I have some beef cheeks in the freezer at the moment from last time I saw them on special at Waitrose - this could be just the ticket.

An American in London said...

You know, I have an Imperia pasta machine with lots of clever-looking attachments, but sadly, the whole contraption is useless bc we've lost the clamp that holds the base down. Occasionally, I'm seized by the urge to find a replacement clamp - someone handier than I am surely has a MacGyver-esque workaround, though?

Anyway, your pasta looks lovely, so perhaps I'll give you all my pasta machine attachments and you can just make me fresh pasta?

Alternatively, maybe one of your readers can help me find a replacement clamp. ;)

Kerri said...

I have my eye on a pasta machine for Christmas and would love to give this a go, it sounds great.

Sprinzette said...

Looks fantastic - always been fearful of pasta making but your post is inspirational.

tori said...

Nothing quite as soothing as rolling out the dough- looks like a beautiful meal. NB, Mr Creosote many of the butchers at Borough stock beef cheeks, saw some yesterday...

Lizzie said...

Pavel - OOOH! Now there's an idea!

Becci - dust that machine off.

F&L - Thanks! The beef tenderises beautifully.

Jen - It was perfect when there was a nip in the air.

Michelle - They're not too expensive - well worth it, I'd say.

Mr Creosote - I bought mine from waitrose - ridiculously cheap at around £3 for 800gr.

GC- do try it.

AAIL - Get down your local DIY shop!

Kerri - get it on the list. It's ace.

Sprinzette - Thank you! Glad to have inspired.

Tori - thanks - I love the smell of pasta dough as it's rolling out too.

Jonathan said...

2 of my favourite things are beef cheeks and home made pasta. Top work.

Must find a supplier of ox cheeks immediately. Better translate it first.

Dan said...

Homemade Pasta AND Beef cheeks combined. Tres impressive, really lovely grub.

Joshua said...

Cappelletti en brodo is one of my favourite quick dinners. Admittedly these look a lot tastier than the Sainsbury packet cappelletti and Knorr chicken stock I normally use though.

Joshua said...

And I thought Waitrose beef cheeks were our little secret? There's not enough to go around.