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Food

Guy Grossi's Parpadelle with spiced veal ragu

Preparation time
Cooking time
Serves
4

INGREDIENTS

1kg veal, topside
200ml Grossi olive oil
2 onions
4 cloves garlic
2 tbsp sage
1 chilli
1 stick celery
1 carrot
4 bay leaves
2 tbsp parsley
1 cinnamon stick
1 clove, ground
2 whole nutmegs, ground
250g tomato paste
500ml red wine
2.5L chicken stock
500g parpadelle pasta

METHOD

1. Cut the veal into small pieces. Heat some
oil in a pan on a high heat and sauté the
veal, a bit at a time, until golden brown.
Put to the side.


2. Finely chop onion, garlic, sage, chilli,
celery and carrot. Heat some oil in a
large pot and sauté the onion and
garlic, but don’t let it colour. Add sage,
chilli, celery, carrot, bay leaves, parsley,
cinnamon, cloves and nutmeg and cook
for 5 minutes, stirring to cook evenly.


3. Add tomato paste and cook for a few
minutes. Mix in veal and deglaze with red
wine. Bring to the boil and then add the
stock and re-bring to the boil.


4. Reduce heat and simmer, cooking gently
for 30–40 minutes until the veal is tender
and of good consistency. Season to taste.


5. Bring a pot of salted water to the boil. Add
parpadelle and cook until al dente. Drain
and add the pasta to the sauce and toss
through to coat. Serve immediately with
a grating of parmesan cheese.

Food
Preparation time
Cooking time
Serves
4

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Two Blues Sauvignon Blanc 2014
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Life
Poh Ling Yeow
Words by Jackie Macdonald on 8 May 2018
Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats.  TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find!  Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming.  “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!”  Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. 

I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. 

- Poh Ling Yeow
  Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls.  For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto.  One of the things Christina really instilled in her daughter is the power of persistence.  “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book.  “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes.  Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says.  The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. 
For more recipes and the full story with Poh, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.  OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99. 
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories