Sotto's Short Rib Cappellacci
w/ Sotto's black kale caesar salad & Sixteen Bricks garlic bread
SERVES 2 • OVEN, STOVE • 20 MINUTES
Step 1Preheat the oven to 450° & prepare to cook on the middle rack. While the oven is preheating, unpack all your “mise en place” (ingredients) & bring a large stock pot of water to boil on the stove. Salt the pasta water to taste.
Step 2Place the foil-wrapped garlic bread on a sheet tray in the oven for 10-15 minutes. While the bread is in the oven, place a large enough sauté pan for all of the pasta on another burner on the stovetop. Drop fresh cappellacci in the boiling water & cook for 3 minutes.
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 beurre monté sauce to the pan & bring to a gentle boil.
Remove pasta & 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 & the remaining pat of butter. Right before serving, fold in the white wine reduction.
Remove the garlic bread from the oven. Let rest for 5 minutes before unwrapping, then carefully remove the foil. While the bread is resting, toss the black kale with the caesar dressing until thoroughly coated. Garnish with breadcrumbs & parmigiano. Slice the garlic bread & top the pasta with parmigiano before serving. Enjoy!