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Recipe: Oso Bucco & Bleu Cheese Sorrentinos

Updated: Oct 28, 2019

Soft pasta pillows stuffed with gooey cheese & tender meat. Hints of heat & hints of sweet. All swimming in a hearty tomato or cream sauce. This Italian dish with an Argentinian twist is definitely something to write home about.

( Special shout out to my brother - Chef Patrick @paprikasorrentinos )



- 2 lbs Oso Bucco

- 4oz bleu cheese

- 1 cup carrots (grated)

- 2 cups yellow onion (grated)

- 1/4 cup Mozzarella cheese

- 6 cloves of garlic

- 2 Bay Leaves

- 1/2 cup white wine

- 2 cups beef stock



- 2 cups all purpose flour

- 2 eggs

- 1 ½ tsp salt

- 1 tsp sweet paprika

- 8oz warm water

- salt and pepper to taste

- 2 tsp crushed red pepper flakes

- 3-4 cups beef stock


Make the Dough:

1. Combine flour, sweet paprika and salt

2. Slowly add eggs and water and knead until combined and dough appears smooth

3. Set aside to rest for at least 1 hour

Make the Filling:

1. Brown the meat in a hot pan with salt/pepper, remove and set aside

2. Saute onions, carrots and garlic until translucent

3. Add white wine, bay leaves, red pepper, salt/pepper

4.. Reduce wine until almost dry, add meat back into pan and cover with beef stock

5. Simmer on low for 2.5 - 3 hours or until meat is fork tender

6. Remove meat and pull apart by hand, set aside to cool then mix in bleu cheese



1. Roll out dough into 2 pieces with a rolling pin or pasta machine to about ⅛” thick (#5 on most machines)

2. Lay down first layer and brush lightly with egg wash

3. Form small balls (1-1.5oz each) of filling and place on top of pasta, keep about 1” in between each ball, arrange in 2 rows (pasta mold not required but does makes it easier)

4. Once sheet is full, cover with 2nd sheet of pasta

5. Lightly sprinkle the top with flour and seal edges

6. Cut each filled section into small squares

7. Boil for 1-2 minutes in water or sauce


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