Tajarin Recipe
oxtail ragu, truffle, parma, pangratatto
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Ingredients
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Fresh pasta (Tajarin)
Oxtail ragu
Pangrattato (toasted breadcrumb garnish)
Finish & garnish
Method
Fresh pasta (Tajarin)
- 1
Make the dough
On a clean surface, combine all-purpose and semolina flours and make a well. Whisk together egg yolks, whole eggs, salt and 1 tablespoon olive oil. Pour the egg mixture into the flour well and gradually incorporate with a fork until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic; add a teaspoon of water if too dry or a dusting of flour if too sticky.
- 2
Rest and roll
Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes. Divide into 4 pieces. Working with one piece at a time, flatten and feed through a pasta machine, gradually reducing thickness until you reach a setting that produces about 1–1.5 mm sheets (thin). Dust with semolina or flour to prevent sticking.
- 3
Cut tajarin
Stack a couple of sheets lightly dusted with flour, then cut into very thin ribbons about 1.5–2 mm wide (traditional tajarin are almost like thin angel hair but slightly wider). Toss with a little semolina to keep separate and set on a tray covered with a kitchen towel while you prepare the ragu. Yield: enough for 4 servings.
Oxtail ragu
- 4
Prepare and brown oxtail
Season oxtail pieces with 1 1/2 tsp salt and 1 tsp pepper, then dust lightly with 2 tablespoons flour. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown oxtail pieces in batches until a deep mahogany crust forms, about 6–8 minutes per batch. Transfer browned oxtail to a plate and set aside.
- 5
- 6
Deglaze and braise
Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by half (3–5 minutes). Return oxtail to the pot, add crushed tomatoes, 2 cups beef stock, bay leaves, thyme and rosemary. Bring to a simmer, then reduce heat to low, cover partially and braise gently for 3 to 3 1/2 hours, turning pieces once halfway, until meat is very tender and falling from the bone.
- 7
Shred and reduce
Remove oxtail pieces and strain braising liquid into a bowl, reserving solids. When cool enough to handle, pick meat from bones and shred finely, discarding excess fat and cartilage. Skim fat from the strained sauce and return sauce to the pot. Add shredded meat back to sauce and simmer uncovered over medium-low heat until sauce is thickened to a spoon-coating consistency, about 20–30 minutes. Taste and adjust seasoning with up to 1/2 tsp salt if needed. Keep warm.
Pangrattato (toasted breadcrumb garnish)
- 8
Make pangrattato
Pulse torn bread in a food processor briefly to coarse crumbs (or grate by hand). Heat 2 tablespoons olive oil in a skillet over medium heat. Add crumbs and sauté, stirring frequently, until golden and crisp, about 5–7 minutes. Add minced garlic for the last 1 minute, then remove from heat and stir in chopped parsley, 1/4 tsp salt and a pinch of black pepper. Transfer to a bowl and keep at room temperature.
Finish & serve
- 9
Cook tajarin and assemble
Bring a large pot of salted water to a rolling boil. Cook tajarin in batches for 1–2 minutes — fresh tajarin is delicate and cooks very quickly; test for al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. Return the drained pasta to the pot or a wide sauté pan over low heat. Add enough oxtail ragu to coat the noodles (about 1 1/2 to 2 cups ragu for 4 servings) and 2–4 tablespoons of reserved pasta water as needed to create a glossy sauce. Toss gently to combine and warm through for 1–2 minutes.
- 10
Plate and garnish
Divide tajarin among 4 warmed plates. Spoon any extra ragu on top. Sprinkle each portion with 2 tablespoons finely grated Parmigiano-Reggiano. Grate or shave the fresh black truffle over each plate (about 2–3 g per serving) or dot with a small smear of truffle paste. Finish with a drizzle (about 1/2 tsp) of extra-virgin olive oil and a generous pinch of pangrattato for crunch. Adjust salt and pepper to taste and serve immediately.