White Veal Ragu, Casarecce & Tarragon Pangratatto - James Martin Chef

Ingredients

• 600g minced rose veal
• 3 x cloves finely sliced garlic
• 3 x sprigs thyme
• 2 x sprigs rosemary
• 1 x large carrot brunoise
• 2 x large celery brunoise
• 1 x small leek finely chopped
• 1 x small white onion finely diced
• 1 tsp chilli flake
• 1 x tsp fennel seeds
• 250ml dark chicken stock
• 200ml double cream / Oat cream
• Salt
• Black Pepper
• Extra Virgin Olive Oil
• Small handful Flat leaf parsley
• Picked lemon thyme leaves
• Small handful Tarragon
• 2 x Amalfi lemons
• Little bit of Parmesan
• 150g old bread (no crust / to make breadcrumbs)
• 500g fresh casarecce pasta
• Bring a large saucepan of water to the boil and season liberally with fine salt.
• Turn the heat up and add the stock, reduce by half and allow to simmer with the lid on
• Check the ragu seasoning and finish with the cream / mascarpone stirring well.
• Toss well before plating.
• Serve in a beautiful dish, with the crispy pangratatto and drizzle of extra virgin olive oil.