Pappardelle with Entomatated Tongue Ragout with Huacatay

150 min
This dish is a masterful fusion of Italian cuisine and Peruvian Creole seasoning. It consists of a robust ragout prepared with beef tongue, previously simmered for hours in an aromatic broth until it is incredibly tender. The tongue is cut into pieces and incorporated into a sauce sautéed in achiote oil, with a base of Peruvian dressing (ají panca and ají amarillo) and a rich tomato base. The distinctive and aromatic touch is provided by fresh huacatay. The wide pasta, such as pappardelle or tagliatelle, is finished cooking in the same sauce, absorbing all the flavor and achieving perfect creaminess with the help of butter and Parmesan cheese.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot or pressure cooker.
  • + Large, deep wok or skillet.
  • + Pasta pot.
  • + Cutting board and knife.
  • + Kitchen tongs and ladle.

INSTRUCCIONES

Step 1:

Cooking the Tongue. In a large or pressure cooker, place the beef tongue and cover it with water. Add all the vegetables and herbs for cooking. Bring to a boil and cook over medium heat for 2 hours (in a normal pot) or 45-50 minutes (in a pressure cooker), until the tongue is very tender when pricked.

Step 2:

Peel and Cut. Remove the cooked tongue from the broth. Don't throw away the broth! While the tongue is still warm, peel off the thick outer skin (it will come off easily). Once peeled, cut it into slices and then into cubes or snack strips.

Step 3:

The Dressing. In a wok or large skillet, heat the annatto oil. Sauté the garlic paste and chopped onion with salt and pepper until translucent. Add the chilli panca and yellow pepper pastes, and the bay leaf. Cook for 5 minutes, stirring constantly.

Step 4:

Build the Ragu. Add the tomato sauce and the Concassé tomato to the dressing. Mix well and add the huacatay branches. Pour 2-3 cups of the strained broth where you cooked the tongue. Let the sauce simmer over low heat for a few minutes.

Step 5:

Cook the Pasta. In the meantime, boil the pasta in plenty of salted water, but cook it only until half the time indicated on the package (“half cooked”).

Step 6:

The Final Encounter. Add the pieces of tongue to the ragù. Drain the half-cooked pasta and pass it directly into the pan with the sauce. Raise the heat and, with the help of tweezers, mix vigorously. The pasta will finish cooking in the sauce, absorbing all its flavor.

Step 7:

Creaminess. Add the oregano, a good amount of butter and half of the Parmesan cheese. Keep sautéing until the butter and cheese are integrated, creating a shiny, bound sauce.

Step 8:

Serve. Serve the pasta immediately in deep plates. Top with a little more Parmesan cheese, a drizzle of olive oil and some fresh huacatay or basil leaves.

TIPS

  • + The Secret to Tongue Peeling: The most important trick is to peel your tongue while it's still warm. If you let it cool completely, the skin will adhere and will be very difficult to remove.
  • + Broth is Gold: The broth from cooking the tongue is full of flavor and collagen. It's the perfect liquid for your sauce, don't replace it with water.
  • + The Huacatay Touch: This Peruvian aromatic herb, also known as “black mint”, has a powerful and unique flavor. It's the ingredient that gives this dish its personality.
  • + Finish the Pasta in the Sauce: Cooking pasta “al dente” and finishing it directly in the sauce is a key Italian technique (“mantecare”). This allows the pasta to absorb the flavor of the ragù and the starch it releases to help thicken the sauce naturally.