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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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Words by Mark Hughes on 12 Sep 2016
Adriano Zumbo has taken desserts from the final course to the star of the menu. now he’s taking Sweets to the next level with his own TV show. It seems like only yesterday that Adriano Zumbo was introduced to the world via his amazing croquembouche creation on MasterChef. Since then, he’s become a household name. His Zumbo patisseries have popped up all over the country, he’s had successful cookbooks, magazines covers (including two spectacular ones with Selector) and now has his own TV show. His story is well known. His Italian-born parents ran the local supermarket in Coonamble, in the mid-west of New South Wales. As a bright-eyed boy endowed with the wonderment of Willy Wonka, one of his heroes, the confectionary aisle is where Zumbo developed his love for all things sweet. He moved to Sydney at the tender age of 15 to start an apprenticeship with stints at Georges and Neil Perry’s Wokpool before heading to Europe for the World Pastry Cup to train in some of the best culinary institutions in Paris. After a few jobs back home, he took the plunge and opened his own shop in the Sydney suburb of Balmain in 2007. It’s been full steam Zumbo ever since. Popularity for his croquembouche has been eclipsed by his marvellous and myriad macaroon creations and they are by far the biggest seller at his seven successful Zumbo stores. They are also the focus for his second cookbook, Zumbarons (see his master Zumbaron recipe next page). So with all of this attention, it seems only natural that the next progression was to host his own TV show.
Two Blues Sauvignon Blanc 2014
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