Our Plin with Braised Meat and Polenta Cream with De Nigris Platinum Label Balsamic Vinegar is a symphony of authentic flavors and tradition in every bite. The tenderness of the braised meat is perfectly complemented by the comforting richness of polenta cream and elevated by a drizzle of Platinum Label with its high density and unmistakable aroma!
Ingredients for 4 People
- For the braised meat:
- 1 lb. Beef shoulder meat
- 4 oz. White onion
- 6.7 fl.oz. red wine
- 2 oz. Parmigiano Reggiano
- 2 tsp Salt and Pepper
- 2 tbsp Extra Virgin Olive Oil
- For the pasta:
- 5 oz. White flour
- 2 egg yolks (use 3 if the eggs are small)
- For the polenta cream:
- 8.8 oz, Cornflour
- 1l water
- 1 tsp salt
- For the finishing:
- 1 oz. Meat stock
- 1 oz. Butter
- De Nigris Platinum Label Balsamic Vinegar of Modena, to drizzle
For the recipe
For the polenta cream:
Bring the water to boil, and salt and gradually add the corn flour. Continue to stir until the dough thickens. Smooth the polenta with the help of a blender and keep warm.
For the pasta and the filling:
In a bowl, add the flour and the egg yolks and mix until well blended and smooth. Leave to rest for 20/30 minutes in the fridge.
Cut the beef into large cubes. Peel and cut the onion into thin slices.
Heat a saucepan with oil and brown the meat. Once this is well browned, add the onion and sautè with red wine. Let evaporate and continue cooking with the broth until the meat is well cooked and the liquid absorbed.
Finely grind the meat, season with Parmigiano Reggiano and, if necessary, with salt and pepper. Roll out the dough and cut into 2 inches wide stripes. Arrange the filling on each stripe separating them ½ inch, fold and cut the pasta with a grooved wheel, giving them the shape of a small rectangle. Cook the pasta in boiling water for about 5 minutes, drain then stir with butter and some of the meat stock.
Place the polenta cream on a plate, adjust the pasta and drizzle with De Nigris Platinum Eagle Balsamic Vinegar of Modena
