Chef Masterclass: Pasta Fresca, Braised Veal, Taluca Park Egg Yolk by Orazio D’Elia from Matteo -

Sometimes it is nice to get a little expert help in the kitchen and create a delicious restaurant worthy dish for friends and family. This delicious Pasta Fresca, Braised Veal, Taluca Park Egg Yolk is by Chef Orazio D’Elia from Matteo Downtown in Sydney.

Of course you could use a store brought pasta for this dish, however we think the homemade pasta is what makes it extra special.

Ingredients

Pasta

1 kg “00” flour

10 organic eggs

Braised Veal Bolognese

2 chopped onions

4 diced carrots

2kg veal mince

100ml white wine

1L veal stock

Rosemary, as desired

Thyme, as desired

Salt, to season

Pepper, to season

Grated Parmesan, as desired

Ricotta, to serve

Taluca Park Eggs

Fried Tuscan Kale leaves, for garnish

Method

Pasta

Make a nest with the flour on a clean surface.
Add the eggs to the centre and use a fork to gently mix up the eggs.
Use your hands to gently mix the flour, working the dough until you form a ball.
Let it rest in the fridge for 1 hour.
Use a pasta machine and make a thin pasta sheet.
Cut into 4cm x 4cm squares.

Braised Veal Bolognese

Place the onion and carrot into a pot and slowly sauté them over medium heat.
Add the veal mince, mix with a whisk to break down the meat. When it starts to
caramelize, add the white wine.
Add the veal stock and let it slowly simmer.
Tie the herbs using butcher twine and infuse in the sauce.
Slowly simmer for approximately 2 hours, season with salt and pepper.
Cook the pasta for a couple of minutes in salted water, drain then sauté with the
veal sauce and add some butter and parmesan to create a creamy sauce.
Place some ricotta on the centre of the plate, the pasta and the sauce.
Top generously with parmesan, place a Taluca Park egg yolk in the middle and
garnish with some fried Tuscan kale.

Want more? Click here for our Inspired interview with Chef Martino Pulito and here for our Fusilli with Cherry Tomatoes and Basil Oil Recipe.