Sachet of beans with ossobuco ragu
Fresh pasta, cannellini beans and “ossobuco” make an excellent match in this incredible Sachet of beans with “ossobuco” ragu, a stellar dish for very special occasions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.visittuscany.com.
Cooking tools:
- Piping bag
- Skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Spoon
- Ladle
- Colander
- Measuring cup
- Plate
- Serving platter
Ingredients
- 200 g of ossobuco (sliced veal shanks) meat
- 20 olives
- Flour
- 1 carrot
- 1 stalk of celery
- 1/2 onion
- 1 fennel
- 1 sprig of marjoram
- 1 glass of red wine
- 200 g of meat
- 500 g white flour (1.1 lb)
- 4 eggs
- salt
- 400 g (1 lb 2 oz) dried cannellini, soaked in cold water overnight
- 2 garlic cloves, peeled
- 2 sprigs of sage
- 300 g (14 oz) tin peeled tomatoes with their juice, chopped
- 5 tablespoons olive oil
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