Ingredients
For the meat broth- 200 g beef brisket
- 100 g smoked bacon or pancetta, in one piece
- 1 Toulouse sausages, about 50g
- 1 x 1.5 kg free-range chicken, jointed into 8-10 pieces
- 1 onion, chopped
- 1 sticks celery, chopped
- 1 leek, chopped
- 1 carrot, chopped
- 1 heads garlic, cut in half horizontally
- 1 sprigs fresh thyme
- 1 bay leaf
- 100 ml olive oil
- 50 g butter
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 sticks celery, roughly chopped
- 1 leek, roughly chopped
- 2 sprigs fresh thyme, leaves picked
- 1.5 kg chuck beef, in one piece
- 500 g rump veal, in one piece
- 120 g Italian sausages, (Lugano, or anything slightly spicy)
- 2 tbsp tomato pure
- 1 splashes wine, red or white
- 1 litres chicken stock
- 200 g parmesan, freshly grated, plus extra to serve
- 100 g stalewhite breadcrumbs
- salt andfreshly ground black pepper
- 400 g 00 '00' flour
- 1/2 tsp salt
- 4 eggs
- 1 tbsp olive oil
Description
Angela Hartnett's Exquisite Starter Of Pasta Stuffed With Italian Sausage, Veal And Beef Is Cooked And Served In A Rich Steaming Broth
UK TV
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