Squid Ink Pappardelle
Dough:
15oz pasteurized egg yolk
1ozoz squid ink
550g 00 Flour
Method: In a medium bowl whisk your squid ink and egg yolks until fully incorporated. On a clean surface place flour down and make a well in the center of your flour. Add egg and squid ink mixture to your well and using two fingers start incorporating your egg mix into flour by going in a circular motion. When fully incorporated knead dough until the dough is smooth, about ten minutes. Cut dough into three balls, and wrap with plastic wrap. Let rest in refrigeration minimum of 2 hours, best overnight.
Take one of the three balls of dough, keep the rest wrapped to prevent drying. Roll out, evenly, to a thickness of one millimeter.
Sauce:
2oz squid, sliced into rings
2oz shrimp (Laughing bird brand)
1 clove garlic, shaved thin
2ea compari tomatoes, charred and halved
1 tsp. olive oil
1oz sherry fino
2oz white wine
2oz butter, diced
Dill/controne chili/lemon juice/salt- to taste
Method: This is a quick pan sauce so it is easy to make this as the pasta is cooking. First, boil water with enough salt to taste it. Once boiling drop heat to a smooth simmer (only small bubbles). Cook pasta until al dente, approximately four minutes total. In a small sauté pan slowly cook garlic until soft on low heat. It is best not to get any color. Add the compari tomatoes, and turn up the heat to medium. Cook tomatoes lightly to maintain their integrity, deglaze with sherry fino, and white wine. Finish with butter, and add cooked pasta. Using a continual rotating motion with your wrist, mix the pasta in with the sauce. The "marriage" of the pasta and the sauce is important because the sauce needs to saturate and coat the pasta. Add your dill, controne chili (chili flake will do), lemon juice, and salt to taste. Garnish with fennel pollen or toasted fennel seed, and fennel frond.
Garganelli with Truffle Butter
Dough:
16oz pasteurized egg yolk
500g 00 Flour
Method: On a clean surface place flour down and make a well in the center of your flour. Add egg to your well and using two fingers start incorporating your egg mix into flour by going in a circular motion. When fully incorporated knead dough until the dough is smooth, about ten minutes. Cut dough into three balls, and wrap with plastic wrap. Let rest in refrigeration minimum of 2 hours, best overnight. Take one of the three balls of dough; keep the rest wrapped to prevent drying. Roll out, evenly, to a thickness of one millimeter.
Sauce:
4oz whole butter
1tsp chopped black truffle
2oz white wine
1 small clove garlic (shaved)
Parsley
Lemon juice salt
Method: This is a quick pan sauce so it is easy to make this as the pasta is cooking. First, boil water with enough salt to taste it. Once boiling drop heat as to not be too rough on pasta. Cook pasta until al dente, approximately four minutes total. In a small sauté pan slowly cook garlic until soft on low heat. It is best not to get any color. Deglaze with white wine, and evaporate the alcohol, but do not over reduce. Finish with butter, and truffle, and emulsify butter into a sauce. Add cooked pasta, and using a continual rotating motion with your wrist, mix the pasta in with the sauce. The "marriage" of the pasta and the sauce is important because the sauce needs to saturate and coat the pasta. Add your lemon juice, and salt to taste. Add parsley at the end to not affect the color and maintain the freshness.
Fat OX is open in the heart of Scottsdale featuring modern takes on Italian cuisine.
We are located at 6316 N. Scottsdale Rd.
Fat OX is named after the iconic Italian Bue Grasso cattle market, food & wine festival.
Fat OX serves up modern takes on the authentic, ingredient-driven and hearty recipes of rural Italy.
Think sharable starters such as hand-pulled cheeses, house-made pastas and signature Caesar salads made-to-order tableside, plus plate-buckling cuts of premium steak, poultry and seafood that have been slow-roasted over local mesquite.
Pair it all with Fat OX's Italian-kissed cocktails, craft beers, and a globe-straddling wine list overseen by an in-house sommelier.
Fat OX is open for dinner Tuesday through Thursday (5 - 9 pm), Friday through Saturday (5 - 10 pm) and Sunday (5 - 9pm).
Fat OX
6316 N. Scottsdale Rd.
Scottsdale, AZ 85253
www.ilovefatox.com
