Back to the list

Cannelloni Niçoise paired with Clos Saint - Joseph, 2019

4 people

Chef Eric Starkman from Nice Matin in New York

Côtes de Provence

Pasta Dough

  • 250 grams AP flour
  • 230 grams egg yolks
  • 20 grams extra virgin olive oil

Provençal Tomato Sauce

  • 4 cups plain tomato sauce
  • 50 grams red wine
  • 20 grams garlic sliced thinly
  • 10 grams fresh thyme chopped finely
  • 20 grams black Niçoise olives

Niçoise Short Rib Pasta Filling

  • 1200 grams short rib braised, cooled and large- diced
  • 5 eggs
  • 200 grams panko bread crumbs
  • 100 grams Parmesan cheese
  • 30 grams salt
  • 25 grams thyme, finely minced
  • 50 grams garlic, finely minced
  • 20 grams Calabrian chilis, chopped Fine


  • 8-10 Slices Sharp Provolone Cheese
  • Niçoise Short Rib Pasta Filling
  • Provençal Tomato Sauce
  • Pasta Dough Recipe
How to serve

Pasta Dough

Combine all ingredients in KitchenAid or Hobart mixer with the dough hook attachment. Turn the KitchenAid or Hobart on low and mix for 30 minutes. Remove dough from the mixer and kneed my hand for an additional 5 minutes . Wrap label and refrigerate for at least 1 hour before use. *this recipe can easily be scaled up

Provençal Tomato Sauce

Combine all ingredients in a medium sized pot. Bring to a boil. Reduces to a simmer. Allow to simmer for 10-15 minutes making sure all of the alcohol in the wine has been cooked off.

Niçoise Short Rib Pasta Filling

Set up Kitchen Aid with paddle attachment. Combine all ingredients in the mixing bowl. Paddled on low until fully combined Transfer to piping bags and refrigerate.

Preheat oven to 350 degrees.

Using a pasta machine roll out your pasta dough thinly until almost see through. Line your pasta sheet length wise with your slices of provolone cheese. Slowly pipe the short rib filling in a straight-line length wise about the thickness of a quarter in the center of your cheese. Roll your pasta, filling, and cheese up like a tight cigar. Slice into 8-inch-long tubes forming your cannellonis. In an oven proof baking dish large enough to fit the lineup your cannellonis and top them with the Provençal tomato sauce. Bake at 350 until the pasta is fully cooked and slightly crispy on top.

Wines of Provence x Chef's Pairings - Chef Eric Starkman from Nice-Matin
Wines of Provence x Chef's Pairings - Chef Eric Starkman from Nice-Matin
Chef Eric Starkman