Like in Bar Conero da Paro but with veal. Should be mild, creamy, herby with a gelatinous mouthfeel
https://www.jamesmartinchef.co.uk/recipes/white-veal-ragu-casarecce-tarragon-pangratatto/
Ingredients
- 400g minced rose veal
- 2 x cloves finely sliced garlic
- 3 x sprigs thyme
- 3 x sprigs rosemary
- 1 x large carrot brunoise
- 2 x large celery brunoise
- 1 x small white onion finely diced
- 1/2 tsp chilli flake
- 1/2 tsp fennel seeds
- 250ml dark chicken stock
- 100ml double cream
- Small handful Flat leaf parsley
Restaurants
| File |
|---|
| Pork ragu |