- Yield: 4 servings
CJ’s Carrot and Black Garlic Mafaldine
Jamal Coull, Executive Chef, The Gallery & The Fresco, Detroit Athletic Club
Ingredients
- Ingredients for carrot-infused Mafaldine dough:
- carrot juice - 450 gms., cold
- 00 flour - 1200 gms.
- carrot powder - 150 gms.
- fine sea salt - 20 gms.
- extra virgin olive oil - 30 gms.
- Ingredients for short rib ragù:
- boneless beef short ribs - 1.25 lbs.
- kosher salt - 1 Tbsp.
- black pepper - 1 tsp.
- olive oil - 1 Tbsp.
- Ingredients for aromatics:
- small onion - 1 ea., diced
- carrot - 1 ea., diced
- small fennel bulb - 1 ea., diced
- garlic - 2 cloves, minced
- tomato paste - 1 Tbsp.
- red wine - 1 cup
- beef stock - 1.5 cups
- bay leaf - 1 ea.
- Ingredients for the black garlic purée:
- black garlic - 6 cloves
- balsamic vinegar - 1 tsp.
- warm water - 1 Tbsp. (more as needed)
- salt - pinch
- Ingredients for carrot threads:
- carrot - 1 ea., large
- neutral oil - as needed, for frying
- salt - to taste
- Ingredients for garnish:
- aged pecorino romano - 40 gms.
- chive batons or carrot tops - to taste
- high-quality olive oil - to taste
- freshly cracked black pepper - to taste
Instructions
Procedure for Mafaldine dough:
- Strain fresh carrot juice through fine chinois to remove pulp.
- Chill to 40°F before mixing.
- Load 00 flour, carrot powder, salt into AEX30. Run dry for 30 seconds.
- While mixing, slowly drizzle in carrot juice over 2-3 minutes.
- Add olive oil. Dough should resemble coarse, damp sand.
- Fit desired die and run on standard extrusion speed.
- Cut pasta. Dust with semolina.
- Keep in low humidity with airflow, room temperature, until fully dry.
- For service: Boil in salted water 90-120 seconds until al dente.
Procedure for short rib ragù:
- Season ribs with salt and pepper. Sear in oil until deeply browned.
- Remove ribs. Sauté onion, carrot, and fennel until softened.
- Add garlic; cook for 30 seconds.
- Stir in tomato paste. Caramelize for 1 minute.
- Deglaze. Reduce by half.
- Add stock, herbs, ribs back to pot.
- Cover. Braise at 300°F for 2.5-3 hours.
- Remove ribs and shred. Strain braising liquid and reduce to a glaze-like consistency.
- Fold black garlic purée into liquid. Add shredded meat.
- Finish with butter. Adjust seasoning.
Procedure for the black garlic purée:
- Blend black garlic with vinegar, water, and salt until smooth.
Procedure for mustard seeds:
- Use a julienne peeler or mandoline to create fine carrot threads.
- Rinse and pat completely dry.
- Fry at 300°F until crisp but not dark.
- Drain, season, and hold warm/dry.
To plate:
- Add mafaldine to a pan with 6-8 ozs. ragù and splash of pasta water.
- Emulsify until glossy and well-coated.
- Twirl or fold pasta in shallow bowl; make carrot-colored ribbons visible.
- Add crispy carrot threads on top.
- Finish with microplaned aged pecorino, a few herbs, cracked pepper, and a drizzle of olive oil.
