Sophisticated dishes from Central Bistro

Chef Hudson Shorter from Central Bistro prepares three sophisticated dishes.

Short Rib Pici

Ingredients:
10 oz short rib ragu
8oz onion
4oz celery
4 oz carrots
1 oz tomato paste
8 oz EVOO
2 oz all purpose flour
8 oz red wine
Thyme rosemary, sage bundle
5 lbs bone in short ribs
2 oz beef base or 32 oz beef stock store brand
10 oz pici pasta
2 tbsp unsalted butter
4 oz tomato sauce
1 tsp salt
1 tsp black pepper
1 oz pecorino pepato
Finish with white truffle oil

Steps:
1. Place pan on stovetop and bring to medium-high heat. Add half of the EVOO, bring the pan to a smoking point and then add the short ribs. Cook till browned. Remove from the pan and reserve.

2. In a large pot, add the remaining EVOO, celery, carrots, tomato paste, and flour to make a mirepox. Sweat the vegetables; add the tomato paste and slightly burn. Then deglaze with the red wine, add thyme, rosemary and sage bundle and beef stock.

3. Gently place the short ribs back in the pot and cover with aluminum foil. Place in the oven for 4 hours at 275 degrees.

4. Place a sauté pan over a medium heat, add butter and melt. Add short ribs ragu, cook for 5 minute and then add tomato sauce.

5. Bring a pot of water to boil. Once boiling drop in pici and cook for 7 minutes. Remove pici and drain. Add pici to the ragu and toss well. Remove from heat and plate. Topped with shaved pecorino and finish with a drizzle of truffle oil.




TAGLIATELLE

Ingredients:
4 each Jumbo prawns
8 each u-10 Scallops
½ tbsp garlic
1 tbsp Shallots
24 oz fish stock
1 tsp saffron
¼ cup white wine
4 ea Campari tomato
1 oz shallots diced
1 oz garlic sliced
EVOO
4 each Campari tomato
16 oz of Tagliatelle


Steps:
1. Place a sauté pan over high heat, add a thin layer of olive oil and once hot, add seafood. Saute until the seafood is ¾ cooked through. Remove from heat, and set seafood aside for later use.

2. Add wine and deglaze. Then add tomatoes, shallots, garlic and seafood. Once reduced, take off heat.

3. In a separate pot, bring water to a boil. Add tagliatelle and cook for 7 minutes. Remove and strain. Then add to the pan with the seafood and mix well.


Duck Prosciutto

Ingredients:
8 oz duck prosciutto
¼ cup snow peas
2oz green onions
18 oz risotto
8oz vegetable stock
Grated parmesan
2 tablespoons butter
2 egg yolks

Steps:
1. In a sauté pan over medium heat add duck prosciutto and green onion. Deglaze with white wine and reduce by ½.

2. Once reduced, add peas, veggie stock, and risotto, and cook until al-dente.

3. Remove from heat, and then add butter and cheese. Add the egg yolks and mix well. Salt and pepper to taste.



Central Bistro - Opening end of October/early November
Phoenix, AZ 85016

Local Bistro
20581 North Hayden Road
Scottsdale, AZ 85255
(480) 302-6050

localbistroaz.com