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 Rate Recipe |
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Making dishes look easy and taste delicious, chef Dale has put together a quick and easy dish using the latest from our very own Herdsman pasta range.
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Customer Rating:
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Prep list for the Sauce
3 tbsp Extra virgin olive oil
1 Red onion thinly sliced
2 Garlic cloves (crushed)
1-Teaspoon ground nutmeg
150gm Sliced Swiss brown mushrooms
50gm Soaked porcini mushrooms
2 tbsp Tomato paste
1 Cup beef stock or red wine
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For the sauce
In a 2 L saucepan sauté onion and garlic in olive oil until fragrant on medium heat. Season with nutmeg then quickly add mushrooms and sauté them until all the liquid has been
reduced. Add tomato paste and cook for 2 minutes, this will caramelize the paste and give the sauce a sweeter tomato flavour. Deglaze with beef stock and reduce sauce by 1/3.
Fresh Pasta
2 tbsp Extra virgin olive oil
500gm Thinly sliced veal rump pieces
200gm Green stringless beans thinly sliced
500gm Frozen Pasta - Steam or boil for 8 minutes.
1 Hand full of rocket leaves
˝ Cup basil leaves
Freshly grated Parmesan cheese
Pre heat a non-stick wok to high heat. Quickly sauté veal pieces in olive oil for 4 minutes until they are browned (but not over cooked), remove veal and keep warm. Stir-fry green beans with no fat until tender, then toss in cooked veal, pasta sauce, fresh pasta, rocket and basil leaves, tossing as you go, season to taste. Then serve with Parmesan cheese and
Herdsman pre–packed salad.
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