Oxtail Orecchiette
Morel Mushrooms | Foie Gras | Braised Oxtail
By Evan Brittell | Barilla Rep Your Region 2017 Finalist
INSPIRATION
“I drew my inspiration for this dish from what I was surrounded by. Coming from an area where everything is merely at the tips of my fingers, the difficult part was narrowing it down. I wanted to showcase higher-end products in a simplistic way; all while using Barilla pasta. Barilla has a great ability to absorb sauces and flavors all while maintaining its texture. I use Barilla at home on a regular basis and it was nothing but great to be able to use it for this competition. Barilla has such great versatility and can be used in a vast array of ways.” -Evan Brittell | Instagram
REPRESENTING
Napa, CA
INGREDIENTS
- 1 Box Barilla Orecchiette Pasta
- 4 lb. Oxtail braised and pulled
- ½ lb. Morel Mushrooms
- ¼ lb. Foie Gras
- 1 bunch Fresh Oregano
- 6 ea. Duck Yolks
- 2 lb. Duck Fat
- ½ c Parmesan Shavings
- ½ c Butter
DIRECTIONS
- Braise the oxtails for approx. 3 hours. After braised let cool and pull meat off bones. Reserve braising liquid.
- Cook Orecchiette until al dente.
- Meanwhile sear Foie Gras.
- Roast morels in pan.
- Confit duck yolks in duck fat. Add in pulled oxtails and add 2 cups of braising liquid. Let reduce down.
- Add in pasta, butter and oregano to the yolk oxtail pan. Cook until sauce has thickened and coats the pasta.
TO ASSEMBLE
- Place coated pasta on plate.
- Top with morel mushrooms and Foie Gras.
- Garnish with shaved parmesan and fresh oregano.
