Restaurant KYTALY in Geneva

Mafaldine with beef cheek ragout in red wine

Mafaldine with beef cheek ragout in red wine from Restaurant KYTALY in Geneva.

Ingredients for 4 people

400 g Mafaldine

600 g beef cheek

20 g celery sticks

40 g carrots

40 g yellow onions

300 ml red wine

60 g butter

12 g rosemary

12 g sage

20 g fine salt
black pepper

Preparation

Brown the vegetables in a frying pan.

Cut the cheek into large cubes and slowly brown in a frying pan with the butter, rosemary and sage. Season with salt and black pepper.

Add the browned vegetables to the meat and cover them with the red wine and a little water. Simmer on low heat for three to four hours.

When it has finished cooking, remove the meat and drain the liquid in a pan.

Use the beef pieces to prepare the brown stock. Roast them in the oven with the vegetables. Place them in a cooking pot, cover them with ice cubes and water, and simmer gently for one hour.

Strain and leave in a cool place.

Cook the pasta in salted water.

Mix the stewed cheek with the al dente pasta in a pot. Garnish with virgin olive oil.

Restaurant KYTALY complements the Mafaldine with beef cheek ragout in red wine with the Morellino di Scansano DOCG  from Podere 414 in Tuscany.

Tasting note

Intense, rich ruby red. Ripe aromas of black cherries and blackberries on the palate. Full and powerful beginning on the palate, with pleasant spiciness and delicate vanilla notes. A smooth, lingering finish.

Back to overview