Saturday, 5 October 2013

Roast Veal Shank Tortellini

1 quantity Homemade Pasta Dough

For veal shank

1 veal shank (osso bucco steak), complete with marrow
1 red onion finely chopped, or grated is better
1 carrot, fine diced
1 celery stalk, fine diced
1 tin Italian chopped tomatoes
50ml beef stock
25g Parmesan, grated

Parmesan, shaved
1 handful basil leaves
Heat a glug of olive oil in a shallow frying pan and seal off your veal shank then remove for a minute. In the same pan gently sweat the grated onions, celery and carrot till softened but not coloured. Then add the chopped tomatoes and stock and mix together well, then add your sealed off veal shank and cook till the veal is tender. Remove the veal and set aside to cool. Use a stick blender to blend the cooking liquid to a smooth sauce and set aside to warm up later.
Once your veal is cool tear the meat from the bone and place in a bowl, along with the marrow and add the parmesan and mix together well.
Roll your pasta dough through a pasta machine on its widest setting five times to prove the dough slightly. Then run the pasta through the machine, reducing the settings gettings thinner each time until you have a nice thin dough.
Cut your dough length into two and lay one sheet out onto the board and using a spoon dot the veal flilling out along the centre of the dough leaving 2 inches between each blob of filling. Brush around the filling blobs with the beaten egg then lay the other pasta sheet over the top and press down tightly over the filling removing all trapped air. Use a serrated cutting wheel or knife to cut a triangle around the filling then fold the dough into tortellini with your fingers. Leave to rest in fridge for about an hour.
When your ready to eat, cook your pasta in boiling salted water till al dente.
While the pasta is cooking reheat your sauce in a pan then once your pasta is cooked remove from water with a slotted spoon and add to your sauce.
Serve topped with basil leaves and plenty of shaved parmesan and ground black pepper.

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