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Sotto's Black Truffle Short Rib Cappellacci Meal | Serves 2
Sotto's Black Truffle Short Rib Cappellacci Meal | Serves 2
This Week's Special!
Short Rib Cappellacci with Black Truffle Beurre Monté for 2, served with Sotto’s Lemon Arugula Salad & Sixteen Bricks Ciabatta with sea salt and olive oil.
Difficulty: A little more involved, but we've got step-by-step instructions!
Time: Allow 25 min.
Available for delivery January 13 - 19
+ Try our suggested wine pairing, the G.D. Vajra | Nebbiolo | Langhe +
The G.D. Vajra Langhe Nebbiolo shines in a bright ruby-red hue. Its aromas are lively and floral, featuring a bouquet of rose petals and violets intertwined with fresh berries. There are also nuances of dark fruit, lavender, and mint, adding to its complexity. On the palate, this wine is both elegant and intricate, revealing layers of crunchy red fruits and orange peel, complemented by sweet spices and earthy and mineral elements.
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Instructions
Instructions
Step 1
Preheat the oven to 350° & prepare to cook on the middle rack. While the oven is preheating, read the rest of the instructions and unpack the rest of your meal. Place a large stock pot of water on the stovetop to boil. Salt the pasta water to taste; Chef recommends a 1/2 cup of kosher salt per 1 gallon of water.
Step 2
Place the foil-wrapped bread on a sheet tray into the oven for 15 minutes. Place a large sauté pan for all of the pasta on the stovetop. Place the fresh pasta in the boiling water and cook for 4 minutes.
Step 3
While pasta is cooking, melt 2 pats of butter in the sauté pan over medium-high heat. Once the butter is melted & the pan is hot, add shallots & thyme. Gently warm & stir until hot. Add black truffle beurre monté sauce to the pan & bring to a gentle boil.
Step 4
Remove pasta from the water (reserving some pasta water) and add to the sauce, simmering for about 2 minutes. If needed, you can adjust the thickness of the sauce with a little of the pasta water and the remaining pat of butter. Just before serving, fold in the white wine reduction.
Step 5
Remove the bread from the oven. Let rest for 5 minutes before unwrapping, then carefully remove the foil. While the bread is resting, toss the arugula with the lemon oil
until thoroughly coated. Garnish with shaved parmigiano. Slice the bread & serve with extra virgin olive oil. Top the pasta with grated parmigiano before serving.
Enjoy!
Allergens
Allergens
Short Rib Cappellacci & Black Truffle Buerre Monte
Nut-free, Shellfish-free
Sotto’s Lemon Arugula Salad & Lemon Oil
Gluten-Free, Nut-free, Shellfish-free
Sixteen Bricks Ciabatta
*Item not made in-house. Please inquire with the company directly for full ingredient & cross-contamination information.
