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1
Preheat the oven to 500F.
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2
Place the hunk of cheese you are working with (I recommend using a piece about the size of a slice of cheesecake) on a baking sheet and bake until the underside is almost black, about 20 minutes.
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3
Turn the cheese over and bake it for another 10 to 15 minutes to brown the other side.
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4
Remove the cheese from the oven and set it aside to cool to room temperature.
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5
It will keep, refrigerated, for at least a week.
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6
To make the filling, shred the short rib meat, discarding the sinew and bones.
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Place the meat and the braising liquid or water in a skillet over medium-high heat and cook, stirring occasionally to keep the sauce from sticking and breaking the meat apart as it cooks, until it is warmed through.
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8
Transfer the contents of the pan to the bowl of a food processor fitted with a metal blade or the jar of a blender and puree.
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Turn the puree out into a medium bowl and stir in the Parmigiano-Reggiano.
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10
Transfer the filling to an airtight container and refrigerate for at least 1 hour to chill, or for up to three days.
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When you are ready to make the francobolli, transfer the filling to a pastry bag or a sealable plastic bag with a 1/2-inch hole cut out of the corner.
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12
Dust two baking sheets with semolina.
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13
Roll out the dough to the third thinnest setting on a pasta sheeter (number 6 using a KitchenAid attachment) according to the directions given in Matts Scuola di Pasta (page 158), stacking the sheets on one of the semolina-dusted pans and dusting with additional semolina between each sheet.
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14
When you have sheeted all of the dough, dust a flat work surface with flour.
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Using a 1 3/4-inch square cookie cutter, press down lightly on the dough to score it into as many squares as you can fit, making sure not to actually cut into the dough.
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Squeeze 1 teaspoon of the filling in the center of each square.
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When you have finished piping the filling onto one sheet of dough, use a pastry brush to paint a circle of egg white around each dollop of filling.
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Lay a second sheet of dough on top of the first, stretching it slightly to cover the filling and lining up the edges of the two sheets as much as possible.
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Use the same cookie cutter to cut a square around each of the mounds, with the filling directly in the center.
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One by one, pick up a francobollo and gently squeeze out the air pockets before pressing it closed.
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If you are a stickler for uniformity, use the cutter to recut the squares.
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Place the finished francobolli in a single layer on the second prepared baking sheet and repeat with the remaining dough and filling.
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If you are not cooking the francobolli immediately, cover the baking sheet with plastic wrap and refrigerate until you are ready to boil them or for up to one day.
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(To freeze the francobolli, place the baking sheet in the freezer until the francobolli are firm to the touch, then transfer them to sealable plastic bags or an airtight container, dusting off the excess semolina in the process, and place them in the freezer for up to two weeks.)
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25
To prepare the pasta, fill a pasta pot or large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat.
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26
If you are not using a pasta pot, place a colander in the sink or have a large wire strainer handy.
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While the water is coming to a boil, make the sauce.
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Combine the olive oil and garlic in a large saute pan over medium-high heat.
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Season the garlic with salt and cook, stirring until it is golden brown, about 1 1/2 minutes.
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30
Turn off the heat and add the passata, the four large basil leaves, and a pinch of salt.
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Return the heat to medium and cook for 1 minute, stirring to incorporate the ingredients and emulsify the sauce.
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32
Turn off the heat while you cook the pasta.
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Remove the francobolli from the refrigerator or freezer and drop them into the boiling water.
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Stir to prevent the pasta from sticking together, partially cover the pot to return the water to a boil quickly and keep it boiling, and cook the pasta until its al dente, about 2 minutes.
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35
About 30 seconds before the pasta is done, place the sauce over high heat.
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36
Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce.
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37
Add 2 tablespoons of the reserved water and cook the pasta with the sauce for 2 minutes, stirring gently, staining the noodle with the sauce, and adding more of the reserved pasta water if necessary.
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38
Turn off the heat and add the finishing-quality olive oil, stirring vigorously and shaking the pan to emulsify the sauce.
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39
Remove and discard the basil leaves and garlic cloves.
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40
Pile the francobolli in the center of each of four plates, dividing them evenly, and spoon any remaining sauce over the pasta.
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41
Use a microplane or another fine grater to grate a light layer of the ricotta salata over each serving.
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42
Scatter tiny basil leaves or snip larger leaves over the francobolli, and serve.
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43
Gattinara (Piedmont)
