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Smoked Scamorza Beef — image

Smoked Scamorza Beef

Paccheri with slow-cooked beef cheeks, rich jus, and a creamy smoked scamorza sauce.

Ingredients

800gBeef cheek
Demi-glace

150mlCream
Butter
110gGrated scamorza (optional extra)

300gPaccheri

Preparation

  1. Briefly heat the beef cheeks in the jus.
  2. Strain the jus and set aside.
  3. Shred the beef cheeks.

  1. Heat the cream to about 70°C.
  2. Add the cheese and stir well.
  3. Add extra cheese if you want a thicker sauce.
  4. Blend the sauce with a hand blender for a smooth texture, season with salt, and optionally add a knob of butter before serving.

  1. Cook the paccheri for about 14 minutes in plenty of salted water.
  2. Mix the shredded beef cheeks and the jus with the pasta and toss well.
  3. Serve with the scamorza cream.