Stuffed Shortribs: Pantella Imbotita

Name: Stuffed Shortribs: Pantella Imbotita
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 beef short ribs, boned and cut in half, with a 1-inch pocket cut into each piece of meat; 473 milliliters fresh bread crumbs; 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 237 milliliters dry red wine; 2 eggs; 59 milliliters extra virgin olive oil; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 4 servings Several gratings nutmeg; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, cut in 1/4-inch dice; 1 Tbsp dried oregano; 2 bunches Italian parsley, leaves chopped to yield 1/2 cup, plus 1 bunch, leaves chopped to yield 1/4 cup; 118 milliliters pecorino; 454 grams uncooked penne; 1 medium red onion, cut into 1/4-inch dice; 4 servings Salt; 4 servings Salt and pepper; 227 grams veal kidneys

Stuffed Shortribs: Pantellan Imbotita might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 44g of protein, 43g of fat, and a total of 1209 calories. This recipe covers 49% of your daily requirements of vitamins and minerals. If you have carrot, veal kidneys, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes.

Instructions

In a 12 to 14-inch saute pan, heat 4 tablespoons of the oil until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Saute the kidneys in the oil until browned, about 5 minutes.

Ingredients you will need

Kidney

Cooking Oil

Cut them into 1/4-inch pieces, place in a medium bowl and allow to cool.

Equipment you will use

Bowl

To the bowl with the kidneys, add the bread crumbs, 1/2 cup parsley, pecorino, eggs and nutmeg, and mix lightly. Stuff this mixture into the pocket of each short rib and tie the opening closed with butcher's twine. In a large, heavy-bottomed skillet, heat the remaining oil until smoking, season the meat with salt and pepper, and brown on all sides in the oil, working in batches if necessary to avoid overcrowding the pan.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Pecorino

Kidney

Parsley

Nutmeg

Egg

Meat

Cooking Oil

Equipment you will use

Kitchen Twine

Frying Pan

Bowl

Remove the ribs from the pan and set aside.

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Ribs

Equipment you will use

Frying Pan

Add the onion and oregano to the same pan and cook 8 to 10 minutes, until the onion is soft and golden brown.

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Oregano

Onion

Equipment you will use

Frying Pan

Add the wine and tomato sauce and bring to a boil. Return the meat to the pan, reduce the heat to a simmer and cook for 2 hours, checking for evaporation every 15 minutes and adjusting with more wine and sauce as necessary.

Ingredients you will need

Tomato Sauce

Sauce

Meat

Wine

Equipment you will use

Frying Pan

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the penne in the boiling water according to package directions, until tender yet al dente.

Ingredients you will need

Penne

Water

Salt

When the meat is fork-tender, remove from the sauce and set aside.

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Sauce

Meat

Add the cooked penne to the sauce, toss over high heat 1 minute to coat, and serve.

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Cooked Penne

Sauce

Serve the meat as a second course.

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Meat

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato