We visit Mount Airy Casino Resort where we head to the kitchen of Bistecca by Il Mulino, where chef Matt makes a superb Italian recipe.
Ricotta Gnocchi Al Ragu
Calabrese Ragu
5 # Beef Pork & Veal Cubed
1 Cup Onion Finely Diced
1 Cup Carrots Finely Diced
1 Cup Celey Finely Diced
2 Tbsp Chopped Garlic
1/4 Cup Oregano Leaves
2 Cups Dry Red Wine
2 Quarts Tomato Sauce
salt & Pepper as Needed
Olive Oil As needed
Heat a large heavy bottom pot. Season Meat liberally with salt & Pepper. Put olive oil in hot pan add meat sear on all sides until well browned.Lower heat Add vegetables and sweat until soft. Add red wine reduce by half. Add Tomato sauce and oregano, reduce to simmer, braise for about 1 1/2 hours until the meat is tender. Check Seasoning adjust if needed.
Ricotta Gnocchi
3 # Whole Milk Ricotta(Drained in cheesecloth overnight)
10 Ounces Durum Flour(Plus more as needed)
3 Eggs
1 Tbsp Kosher Salt
1 Tsp Black Pepper
Place ricotta eggs and seasonings in mixer, mix on low speed until well combined.
Add Flour all at once, mix until just incorporated, do not over mix, if mixture is too sticky dust with a little more flour.
Place Dough covered on table to rest 20 minutes, roll into long tubes then cut with a bench knife. Cook in boiling salted water until they float and puff up.