Quinto Quarto Recipe

Cooking Instructions

1. 1

   Prepare the Oxtail

   In a large pot, heat olive oil over medium heat. Add oxtail pieces and sear until browned on all sides. Remove oxtail and set aside.

2. 2

   Make the Sugo

   In the same pot, add chopped heirloom tomatoes, minced garlic, salt, and pepper. Cook for 10-15 minutes until the tomatoes break down and form a sauce.

3. 3

   Braised Oxtail

   Return the oxtail to the pot, add 1 cup of water, cover, and simmer on low heat for 2-3 hours until the meat is tender and falling off the bone.

4. 4

   Prepare Egg Yolk Pasta

   In a bowl, mix flour and egg yolks. Knead until a smooth dough forms. Wrap in plastic and let it rest for 30 minutes.

5. 5

   Roll Out Pasta

   Roll the rested dough thinly using a pasta machine or rolling pin. Cut into desired shapes.

6. 6

   Cook the Pasta

   Boil water with a pinch of salt. Cook the pasta for about 2-3 minutes until al dente. Drain and set aside.

7. 7

   Prepare Crispy Garlic

   Thinly slice remaining garlic cloves. In a small pan, heat olive oil and fry the garlic until golden brown. Remove and drain on paper towels.

8. 8

   Assemble the Dish

   In a serving dish, layer braised oxtail with the heirloom tomato sugo. Top with cooked egg yolk pasta, crispy garlic, and grated Parmesan cheese. Garnish with fresh basil.