Taste of Town: Massimo Giannattasio

Chianti Braised Short Ribs with Gorgonzola Polenta and Crispy Onions

Serves 4

For the Braise

2 lbs. beef short ribs

1 large carrot

2 celery stalks

1 medium onion

2 cloves of garlic

1 liter of Chianti Classico

2 liters beef stock

Fresh thyme

Fresh parsley

Fresh rosemary

For the Crust

I tsp. porcini puree

2 tbsp. bread crumbs

1 tbsp. grated Parmigiano Reggiano

1 tsp. chopped parsley

For the Polenta

1 cup corn meal

2 cups cold water

2 cups 2% milk

½ cup Gorgonzola

2 tbsp. unsalted butter

½ cup grated Parmigiano

Salt to taste

For the Onions

1 white onion

5 liters canola oil

All-purpose flour

Salt to taste

Sear the salted short ribs until golden brown. Braise with red wine, beef stock, mirepoix, garlic and herbs for 10 hours at 250 degrees. Crust with a porcini puree and herbed breadcrumbs and bake until the breadcrumbs are golden.

Bring the salted water and milk to a boil. Wisk in the cornmeal and cook slowly for 45 minutes. Add the Parmigiano, butter and Gorgonzola and stir until smooth.

Slice the onion as thin as possible, then lightly flour. Fry in canola oil until golden brown.

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Massimo Giannattasio

Executive Chef Cibo Wine Bar

Ambiance: casual, yet sophisticated

Cuisine: Italian

45 Miracle Mile, Coral Gables, FL, 33134

305.442.4925

 

Antinori, Brunello di Montalcino, Pian Delle Vigne 2007, Italy, Retail $82.99. This 2007 Brunello is made of Italy’s flagship grape, Sangiovese. Rich in color and spices consisting of tobacco, cocoa and vanilla, this elegant and vibrant wine will definitely fill your palate with an array of complex yet balanced mineral notes and tannins. My rule is always cook with what you serve, and since this recipe calls for braising, this mélange of flavors will leave you breathless. Nora Adler, WineAfterDark@aol.com.

 

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