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Chestnut Garganelli With Braised Veal Osso Buco, Rosemary & Peas
Recipe by Laura Sharrad
Try Laura Sharrad's Chestnut Garganelli with Braised Veal Osso Buco, Rosemary and Peas today!
- Steps
- Ingredients
Steps
- For the Chestnut Pasta Dough, in a stand mixer fitted with a dough hook, combine the ingredients and mix until a firm but pliable pasta dough is formed. Cover with cling wrap and rest for 30 minutes.
- On a lightly floured surface divide the dough into 2 portions. Wrap one portion in cling wrap then using your hands, flatten the other piece into a disc.
- Using a pasta machine, begin to roll pasta dough from the widest to the thinnest setting. Put the dough through the range of settings three times, folding in half between each round. Roll to the second thinnest setting, then cut into 3x3cm squares.
- Roll each piece onto a gnocchi board with the wooden dowel wrapped over it, to create your garganelli. Make at least 80.
- For the Veal Osso Buco Ragu, place the flour in a bowl and season with salt and pepper. Toss the osso buco through the flour to coat.
- Heat olive oil in a frypan on a medium heat and add the veal. Cook until browned and caramelized on all sides.
- Once browned, deglaze the pan with wine, then add the pan contents to a pressure cooker.
- Roughly chop one of the onions, carrots, sticks of celery and add to the pressure cooker with the stock, garlic, sage and 1 whole rosemary stalk. Season generously with salt and pepper. Cook with pressure for 40-45 minutes.
- Meanwhile, finely dice the remaining onion, celery, carrot.
- In a large saucepan over a medium heat, add the butter. When melted, add the diced vegetables. Finely chop the remaining rosemary and add to the pan. Cook for 7 minutes, until soft and caramelised.
- When the veal is cooked, transfer the meat from the pressure cooker to a bowl.
- Strain the liquid into a large saucepan and reduce on a medium - high heat for 20-25 minutes until thickened.
- Separate the fat and bones from the veal pieces and pull the meat apart. Set aside.
- When the liquid has reduced and thickened. Add the pulled meat to the saucepan and stir to combine.
- To cook the peas and pasta, bring a large saucepan of salted water to the boil. Add the peas and blanch for 1-2 minutes until al dente. Remove with a slotted spoon and place into the saucepan with the meat,
- Add the pasta to the water and cook for two minutes. Drain the pasta and add to the saucepan with the meat.
- Serve warm with grated parmigiano.
