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A go-slow recipe from Chef Marco

It combines three classics from Italian regional cuisine into one: traditional Piedmontese ravioli, Venetian-style liver with its sweetness from stewed onions, and ‘coda alla vaccinara’ - a typical dish from Rome. 

Plin is a type of pasta that gets its name from the method of ‘pinching’ the pasta to seal the filling. It lends itself to being stuffed with flavorful fillings, and combines all the elements to create the right balance of flavors. We finish with a simple beef broth, essential and comforting. 

At our main restaurant Albòri, the aim is to take you on a journey into the lives of people and places. This recipe does exactly that, taking you to Rome, Venice and Piedmont. Travel well!

The below feeds 4 people, and takes around 3 hours and 30 minutes to make, though much of that time is hands-off. 

 

Making the oxtail stew (for the ravioli stuffing)

Ingredienti:

• 500g oxtail, cut into pieces (if not available, use 400g beef cheek instead)
• 1 carrot, diced
• 1/2 celery stick, diced
• 1/2 onion, diced
• 1 garlic clove, crushed
• 1 tbsp tomato paste
• 200g peeled tomatoes
• 100ml red wine
• 1 bay leaf
• extra-virgin olive oil, salt, pepper 

 

1. In a saucepan, brown the oxtail with a drizzle of oil. When done, remove and set aside.
2. In the same pan, sauté the carrot, celery, onion and garlic.
3. Add the tomato paste and pour in the wine. Let it evaporate, then add the peeled tomatoes.
4. Put the meat back in, add the bay leaf, and cover with water. With a lid on, cook gently for about 3 hours until the meat falls off the bone.
5. Debone, shred the meat, then season with a little of its sauce.

 

Making the beef broth

Ingredients:

• 500g beef
• 1 carrot
• 1 celery stick
• 1 onion
• salt

 

1. Put the meat in a pot with the vegetables. Cover with cold water.

2. Bring to the boil, skim off any foam, and cook over a low heat for about 3 hours.

3. Strain and season with salt. You only need the broth, but of course you should use the beef and vegetables for another dish, maybe some delicious meatballs with bread. 

 

Making the Venetian-style cream of liver

Ingredients:

• 450g thinly sliced veal liver
• 2 large white onions, thinly sliced
• 2 tbsps butter
• extra-virgin olive oil, salt, pepper 
• dash of red wine vinegar

 

1. Sauté the onions in butter and oil for about 20 minutes, until soft and golden brown.
2. Increase the heat and add the liver. Cook quickly for about 2-3 minutes.
3. Season with salt and pepper and deglaze the pan with vinegar.
4. Blend everything together to make the mixture into a smooth cream.

 

Making the plin (the fresh ravioli)

Ingredients:

• 225g 00 flour
• 25g semolina
• 200g egg yolk
• pinch of salt

 

1. Pile the flour and semolina into a mound, create a well in the center and add the egg yolks and a pinch of salt. 
2. Using a fork, gently whisk the yolks, slowly incorporating the flour from the inside of the well. 
3. Once the dough starts to come together, use your hands to knead it for about 10-15 minutes until it’s smooth and elastic. 
4. Wrap the dough in cling film and let it rest at room temperature for at least 30 minutes. 
5. When your stew is done, divide the dough into four equal pieces. Use a pasta machine or a rolling pin to create very thin sheets about 2mms thick. 
6. Place small spoonfuls of the stew onto the pasta sheet, leaving about 2-3cms between each mound. 
7. Fold the long edge of the pasta over the filling and use your thumb and forefinger to pinch the dough between each mound of filling. Press down firmly to seal the filling and remove any air. 
8. Cut between each pinched section to separate the ravioli. 
9. When you’re ready to cook the ravioli, bring a large pot of water to the boil. Carefully add the ravioli and cook for 2-3 minutes, or until the pasta is al dente and floats to the top.

 

Plating everything up

Place the Venetian-style liver cream at the base of the plate, lay the plin on top, then pour a ladleful of hot broth over them.