Pasta parcels with tongue and sultana, mustard and cream sauce – Food & Home Magazine

Ingredients

• PASTA
• 300g flour (00 if you can find it or use cake flour)
• 3 large eggs
• 1 x 2 – 2,5kg tongue
• 2L (8 cups) water
• 1 onion, chopped
• 1 bunch celery, chopped
• 3 carrots, chopped
• 5 leeks, chopped
• 15ml (1 tbsp) black peppercorns
• 5ml (1 tsp) salt
• SAUCE
• ½ onion, chopped
• 60g butter, for frying
• 100g golden sultanas + extra,
• to serve
• 500ml fresh cream
• 15ml (1 tbsp) wholegrain mustard
• 30ml (2 tbsp) fresh rosemary, finely chopped
• Parmesan shavings, to serve