Two sleeves and three pieces across his chest later, Michael Berardino, who runs the kitchen at New York's Dylan Prime steakhouse, estimates he's spent between 70 and 80 hours under the needle. To him, tattoos go with the lifestyle: "It's that similar fringe element." He paired his tat with a recipe for malloreddus, a pasta dish with braised goat from the Sardegna region of Italy. "The malloreddus are a little lesser known than cavatelli, although still a great vehicle for the goat ragu. As far as the composition is concerned; I think that it is well balanced, rustic, and full of flavor. If goat is not available, lamb is an obvious sub and boar would also be a fun option with the flavor profile."

Malloreddus

Ingredients For Brine

  • ½ teaspoon coriander
  • 1 cardamom pod, crushed
  • 1 ½ sprigs rosemary
  • ¾ cup salt
  • 1⁄3 cup sugar
  • 2 ½ gallons water, divided

Ingredients For Mirepoix

  • 1 carrot
  • 1 onion
  • 3 stalks celery

Ingredients For Goat

  • 5 pounds goat shoulder and neck
  • 1 carrot
  • 1 onion
  • 2 stalks celery
  • 1 cup tomato paste
  • ¼ cup plus 3 tablespoons olive oil
  • 2 cups red wine
  • ½ lemon
  • ½ orange
  • 2 red jalapenos
  • 1 tablespoon rosemary
  • 3 bay leaves
  • 3 quarts water, to cover

Ingredients For Malloreddus

  • 2 ½ cups semolina flour
  • 1 ½ cups 00 flour
  • 1 cup hot water
  • ½ teaspoon salt

Steps:

1. For Brine: Bruise the coriander, cardamom, and rosemary and combine with the salt and sugar in 1 ½ gallons of water. Bring to a boil to dissolve the sugar and salt. Back out the brine with remaining gallon of cold water.

2. For Mirepoix: Chop all ingredients into a small dice and combine. Set aside.

3. For Goat: Add the goat to the Brine, making sure that the meat is completely covered. Brine for 1 to 2 days covered in refrigerator. Remove the goat from the brine. Preheat oven to 325°F. Roughly cut all vegetables and place in a deep hotel pan. Cook the tomato paste in 3 tablespoons olive oil in a large saute pan over medium heat until it develops a rusty color; then add the red wine. Leave the pan on medium heat and slowly reduce the wine by half, about 25 to 30 minutes; then transfer it to the hotel pan. Place the goat on the vegetables, add the citrus fruit, jalapenos, rosemary, and bay leaves to the pan, and then add 3 quarts of water to cover the vegetables. Cover and cook in oven for about 3 hours, or until tender. Remove from the oven and allow to rest uncovered at room temperature until cool; then cover and refrigerate overnight in the braising liquid.

4. The next morning, remove the goat from the cooking liquid. Pick all of the meat off of the bones. Strain the cooking liquid through a China cap and reserve. In a large rondeau over medium heat, warm . cup olive oil. Add the Mirepoix to the rondeau and sweat until soft. Add the goat and cook for 10 minutes, stirring constantly. Add the braising liquid and lower the heat to maintain a light simmer. Cook for 45 minutes to an hour, or until tender.

5. For Malloreddus: Combine both flours, water, and salt in a bowl and mix by hand or with a mixer until a smooth, firm dough is formed. Cut the dough into a few pieces, wrap with plastic, and allow to rest for 15 minutes. Roll the dough into pencil-thick logs, cut those into 1" segments, and form Malloreddus with fingers or take the logs of dough and run them through a cavatelli maker.

6. To Complete: Bring a large pot of heavily salted water to a boil. Add the Malloreddus to the boiling water and stir vigorously. Cook the Malloreddus until tender, approximately 6 minutes. Drain the pasta, combine with the braised goat, and allow to simmer in the sauce for 1 to 2 minutes. Portion the pasta onto plates, and top with grated Pecorino Romano and a few drops of extra-virgin olive oil.