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Veal Ragout with Home Made Pasta
Ingredients
| 500 g | lean veal, cut into strips |
| 3 | shallots, sliced |
| 2 tbsp | bacon, finely diced |
| 250 g | mushrooms, sliced |
| 1 dash(es) | white wine or cognac |
| 1 tbsp | mild mustard |
| 150 ml | gravy |
| 150 ml | single cream |
| salt and pepper | |
| oil | |
| grated lemon peel | |
| fresh herbs, chopped | |
| For the pasta: | |
| 3 large | eggs |
| 300 g | flour |
| 3 tbsp | parsley, chopped |
| 1 dash(es) | rapeseed oil |
| salt and pepper | |
| nutmeg |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
In a pan, heat some oil and stir-fry the meat until medium done. Take out of the pan, transfer into a bowl and set aside.
In the pan, stir-fry the shallots, mushrooms and the bacon until golden brown. Return the meat and deglaze with wine or cognac. Add the cream and the gravy and stir in the mustard. Bring to a boil and cook over low heat for a few minutes. Season to taste with salt, pepper, lemon peel and fresh herbs of your choice.
In a high container, mix the eggs and the parsley with a hand blender until the parsley is finely shredded. Place the flour into a bowl, add the egg mixture and oil and season with salt, pepper and nutmeg. Stir until the batter is well combined and falls heavy from a spoon. If too firm, add some sparkling water. If too soft, add some flour. Allow to stand for 30 minutes.
In a large saucepan, bring salted water to a boil. Pass the batter with help of a scraper through a colander into the boiling water. When the small pasta knobs rise to the surface, allow to boil for another minute, then take out with a slotted spoon. Transfer into a wide pan with hot butter and toss.
Arrange the pasta with the ragout on plates and serve sprinkled with parsley.
Variation:
You may substitute pork or chicken for the veal.
In the pan, stir-fry the shallots, mushrooms and the bacon until golden brown. Return the meat and deglaze with wine or cognac. Add the cream and the gravy and stir in the mustard. Bring to a boil and cook over low heat for a few minutes. Season to taste with salt, pepper, lemon peel and fresh herbs of your choice.
In a high container, mix the eggs and the parsley with a hand blender until the parsley is finely shredded. Place the flour into a bowl, add the egg mixture and oil and season with salt, pepper and nutmeg. Stir until the batter is well combined and falls heavy from a spoon. If too firm, add some sparkling water. If too soft, add some flour. Allow to stand for 30 minutes.
In a large saucepan, bring salted water to a boil. Pass the batter with help of a scraper through a colander into the boiling water. When the small pasta knobs rise to the surface, allow to boil for another minute, then take out with a slotted spoon. Transfer into a wide pan with hot butter and toss.
Arrange the pasta with the ragout on plates and serve sprinkled with parsley.
Variation:
You may substitute pork or chicken for the veal.
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