The Seahorse: The Restaurant and Its Recipes by Mitch Tonks & Mat Prowse

Author:Mitch Tonks & Mat Prowse [Tonks, Mitch & Prowse, Mat]
Language: eng
Format: epub
Tags: Cooking, Specific Ingredients, Seafood, General
ISBN: 9781472920812
Google: RBJ0CQAAQBAJ
Amazon: B00XYNU500
Publisher: Absolute Press
Published: 2015-07-01T23:00:00+00:00

PAPPARDELLE with VEAL SHIN

When we cook Osso Bucco or Braised Veal Shin (see here) we just set some of the sauce and meat aside while it is cooling, and while it’s warm we shred it to make a sauce for pasta. To serve, simply reheat the sauce with a little more stock or sauce from the braise then fold it into cooked pappardelle with a little of the pasta cooking water and some seasoning and then serve with a little grated Parmesan and a drizzle of olive oil. We like to serve this type of dish in December and January when we get the first of the new season’s olive oil – it’s just wonderful drizzled on the top.

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