March 2007
Alta
by Celia Cheng
Braised Oxtail Ravioli
porcini foam, watercress, and piquillo pepper
For such a heavy meat and pasta dish, the final outcome of this braised oxtail ravioli is surprisingly light and delightful. It could have something to do with the porcini foam, which though rich in flavor lends an ethereal quality to the dish. But besides that, the strips of preserved lemon peel add a refreshing citrus essence that is both salty and tart. The pasta itself made with porcini, actually looks like the mushrooms, dark brown/grey. The oxtail inside is tender and juicy. There are four pieces of ravioli in an order so if you are worried about pasta being too heavy, have no fear. In fact, you might be fighting over the last pieces with whomever you are sharing!
