Pasta, Perfected With The Burnt Butter Table
Comfort’s calling! This winter, hunker down and indulge in comforting, soul-warming pasta dishes with a little help from New Zealand pasta chef, Emilie Pullar—lovingly known as The Burnt Butter Table. From creamy pumpkin to a Remix-exclusive short rib ragu, Emilie has compiled her must-cook pasta dishes for winter that look almost too good to eat—almost.
Remix Short Rib Ragu
A new and exclusive beef short rib ragu recipe for Remix, slow-cooked in red wine and stock until falling off the bone. A rich and luscious ragu, perfect for a mid-winter gathering with friends. Serve with pappardelle, polenta or mashed potatoes.
INGREDIENTS
Serves 4-6
1.4kg beef short ribs
1 onion, finely diced
1 carrot, finely diced
2 sticks celery, finely diced
5 garlic cloves, minced
2 tbsp tomato paste
500ml red wine, I used a Chianti
2 x cans whole tomatoes, hand crushed in a bowl or with a potato masher
250ml beef stock
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
Salt and pepper
Lemon zest, parmesan and chopped flat leaf parsley to serve
METHOD
Preheat oven to 160c.
Pat the short ribs dry and season well with salt and pepper.
Sear on all sides until golden brown (do in batches) then set aside.
Heat an oven proof casserole pot over a medium heat and gently fry the onion, carrot and celery in 1 tbsp olive oil for10 minutes until soft. Add a few bigpinches of salt.
Add the garlic and cook for a further 2 minutes.
Add the tomato paste, mix in well and cook for 2 minutes.
Add the wine and bring to a gentle simmer for a few minutes, you aren’t looking to reduce it here.
Add the tomatoes and stock and bring back to a simmer.
Add the beef back in with the bay leaves and herbs. Add the whole sprigs and discard at end of cooking.
There should be enough liquid so that the beef is mostly covered. Add more stock if you need.
Cover and cook in the oven for 3 – 3.5hours. Check at 3, the bones should slide out easily. It will probably need the extra 30 mins.
Pull the short rib pieces out and discard the bones and pull the meat apart with forks. Discard any big fat pieces and each one might also have a small layer that isn’t pleasant to eat so discard.
Add the pulled meat back into the sauce and gently bubble away on the stove top while you cook your pasta.
Add the cooked pasta right into the sauce with a splash of pasta water and let it all bubble away for a couple of mins.
I allow a heaped cup of the meat sauce per person so portion out what you need and you can always freeze the rest.
Creamy Caramelised Leek Pasta
Sliced leeks and onion are caramelised until golden and sweet then mixed into a creamy parmesan sauce. Flavoured with garlic, lemon juice and rosemary for a luscious pasta sauce that will become a staple.
Via Pinterest
INGREDIENTS
Serves 2
Pasta, 200g dried or 300g fresh
3 tbsp butter, divided
1 large leek
1 onion, sliced
3 - 4 garlic cloves, finely chopped
¾ cup cream
60g parmesan, finely grated
½ tsp black pepper
½ tsp flaky sea salt
1 ½ tbsp lemon juice
½ tbsp fresh rosemary leaves
METHOD
Cut the green part off the leek and discard. Cut the white part down the middle length wise then run under a tap to get rid of any dirt. Cut into1cm slices.
Melt 2 tbsp butter in a frying pan over medium heat and add the sliced leek and onion.
Toss then turn the heat down to pretty much the lowest heat and cook for 25- 30 minutes until lightly caramelised. You want the heat low enough that it doesn’t catch, you’ll need to stir every few minutes.
Remove from the pan and set aside. Don’t clean the pan!
Get your pasta cooking in a pot of well-salted boiling water.
When your pasta only has 4 minutes or so to go, start the sauce.
Return the frying pan to a medium heat and melt 1 tbsp butter.
Add the garlic and sizzle for 30seconds. Turn down the heat and add the cream, bring to a gentle simmer. Use a spoon or ideally a flat whisk to get any brown bits stuck from the onion mixed in.
Add the lemon juice, salt and pepper.
Add the parmesan in two or three lots, letting it melt into the cream before adding the next lot.
Add in your cooked pasta and toss.
Add the leek and onion mixture plus the rosemary and toss.
Let it gently bubble away for a minute or two until the sauce thickens slightly. Add a splash of pasta water to thin if needed.
Note: The heat when cooking the onions and leeks needs to be quite low, you don't want them to burn but just slowly caramelise. I have an induction cooktop, so I can control the heat really easily. You might need to have it on the lowest heat possible and it might not take that long if you can't get your heat really low
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