Pork, Banana Prawn, and Shiso Matcha Casoncelli with Rib and Red Radish Broth
Japanese-inspired casoncelli filled with pork, banana prawn, and shiso in a rib and red radish broth. Enjoy vibrant flavors from regeneratively grown ingredients.
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Cooking tools:
- Stockpot
- Pot
- Colander
- Cheesecloth
- Stove
- Plastic wrap
- Pasta machine
- Food processor
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Skillet
- Paper towel
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Serving bowl
- Plate
- Saucepan
Ingredients
- 1 teaspoon black peppercorns
- 400 g spare ribs (crosscut)
- 2 1/2 litres water
- 1 teaspoon apple cider vinegar
- 4 garlic cloves (smashed)
- 1 bunch red radish (thinly sliced)
- Salt
- pepper
- 400 g white stoneground flour
- 3 eggs
- 3 egg yolks
- 35 g matcha powder
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt
- 200 g pork (meat retained from broth spare ribs)
- 100 g banana prawns meat
- Two handfuls shiso leaves
- 2 tsp grated ginger
- 1 spring onion (chopped)
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 egg
- 8 tbsp olive oil (extra virgin)
- 4 pickled Japanese plums (umeboshi)
- 1/4 cup quinoa
- 1 tablespoon water
- Small handful dried cornflower
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