Preheat oven to 375°F/190.5°C.
Place squash halves cut side up in roasting pan. Sprinkle with olive oil and salt and pepper. Roast for 45 minutes or until golden brown. Allow to cool.
Scoop out squash and add to blender with ricotta, splash of olive oil, and salt & pepper to taste. Purée until velvety smooth.
In Dutch oven, brown short ribs in small amount of olive oil. Remove ribs and place on plate.
Add onion and garlic to pan and cook for 1-2 minutes, till onion is sweating, scraping up brown bits on bottom of pan.
Deglaze pan with red wine and beef stock. Cook to reduce for 5 minutes. Add tomatoes and cook to reduce for further 5 minutes. Add rosemary, star anise and reserved short ribs.
Cook at simmer for 3+ hours, covered for the first 1½ hours, then uncovered but paying attention to pan. When ribs are fork-tender (thicker ribs will take longer), remove from heat and allow to cool. Reserve 2-3 tablespoons (30-45 ml) of braising liquid.
When ribs are cool to touch, pull meat off bones into medium shred.
In bowl, toss shredded short rib meat with reserved braising liquid and balsamic vinegar. Refrigerate mixture till solidified.
Taking a tablespoon-sized piece of goat cheese, form ball of shredded meat mixture around cheese [~2½ to 3”-inches (6.3 cm to 7.6 cm) diameter). Put finished croquettes on tray or plate and place in freezer for 30 minutes, or till hard.
BREADING: In a shallow bowl mix together flour and some salt and pepper. In a second bowl, beat eggs till combined. In a third bowl, place panko breadcrumbs.
Roll croquettes in flour, then egg, and finally panko. Place on plate; refrigerate if not frying immediately.
FRYING: Heat about 5 inches (13 cm) of vegetable oil in a small deep pot till temperature reaches 325°F/162.8°C. Fry croquettes one at a time for 10 minutes each, making sure they are fully submerged. Use a slotted spoon or spatula to place and remove croquettes.
Presentation: Place a dollop of warm squash purée on a plate and place a croquette on top.
Garnish with, for example, parsley emulsion (see salmon recipe), chili confit and/or snipped chives.
Preheat oven to 375°F/190.5°C.
Place squash halves cut side up in roasting pan. Sprinkle with olive oil and salt and pepper. Roast for 45 minutes or until golden brown. Allow to cool.
Scoop out squash and add to blender with ricotta, splash of olive oil, and salt & pepper to taste. Purée until velvety smooth.
In Dutch oven, brown short ribs in small amount of olive oil. Remove ribs and place on plate.
Add onion and garlic to pan and cook for 1-2 minutes, till onion is sweating, scraping up brown bits on bottom of pan.
Deglaze pan with red wine and beef stock. Cook to reduce for 5 minutes. Add tomatoes and cook to reduce for further 5 minutes. Add rosemary, star anise and reserved short ribs.
Cook at simmer for 3+ hours, covered for the first 1½ hours, then uncovered but paying attention to pan. When ribs are fork-tender (thicker ribs will take longer), remove from heat and allow to cool. Reserve 2-3 tablespoons (30-45 ml) of braising liquid.
When ribs are cool to touch, pull meat off bones into medium shred.
In bowl, toss shredded short rib meat with reserved braising liquid and balsamic vinegar. Refrigerate mixture till solidified.
Taking a tablespoon-sized piece of goat cheese, form ball of shredded meat mixture around cheese [~2½ to 3”-inches (6.3 cm to 7.6 cm) diameter). Put finished croquettes on tray or plate and place in freezer for 30 minutes, or till hard.
BREADING: In a shallow bowl mix together flour and some salt and pepper. In a second bowl, beat eggs till combined. In a third bowl, place panko breadcrumbs.
Roll croquettes in flour, then egg, and finally panko. Place on plate; refrigerate if not frying immediately.
FRYING: Heat about 5 inches (13 cm) of vegetable oil in a small deep pot till temperature reaches 325°F/162.8°C. Fry croquettes one at a time for 10 minutes each, making sure they are fully submerged. Use a slotted spoon or spatula to place and remove croquettes.
Presentation: Place a dollop of warm squash purée on a plate and place a croquette on top.
Garnish with, for example, parsley emulsion (see salmon recipe), chili confit and/or snipped chives.
