AMARILLO, Texas (KAMR/KCIT) — Chef Paul, owner of Mi Gente, joined Today in Amarillo on Tuesday morning to prepare a Mexican-Italian fusion dish.
Kimble’s Kitchen prepares a breakfast sandwich on Today in Amarillo
Beef Cheek Rigatoni
- Season beef cheek with salt pepper and bay leaf.
- Cook in a Spanish red wine, beef stock, and mirepoix for approximately 5 hours at 250°F.
- Once beef cheek is done, prepare rigatoni in salted boiling water.
- In a separate saucepan, prepare a basic cream sauce.
- Low heat, heavy cream, garlic and salt.
- Reduce cream to a simmer till a thicker consistency is reached.
- Plate your pasta and cream sauce then top with beef cheek.
- Garnish with pecorino Romano cheese and parsley.
Mi Gente is located at 3440 Bell St., Unit 130, and is open Tuesday through Saturday from 11 a.m. to 8 p.m.
For the latest Amarillo news and regional updates, check with MyHighPlains.com and tune in to KAMR Local 4 News at 5:00, 6:00, and 10:00 p.m. and Fox 14 News at 9:00 p.m. CST.…