Serves: 10
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients
- 2kg capretto round and silverside, cubed
- 8 garlic cloves, sliced
- Oregano and marjoram to taste
- 3 red onions, diced
- 20 vine ripe tomatoes, halved
- 300ml Chardonnay
- 300ml brown stock
- 2 bay leaves
- salt and pepper to taste
- 300g routi pasta, blanched
- 70g gruyere cheese, grated
- 70g romano cheese, grated
- 20 black olives
- fresh herbs to garnish
Method
- Prepare capretto: Season capretto with salt, pepper, garlic, oregano and marjoram.
- Lightly brown the onions and capretto. Place in an oven proof dish.
- Add tomatoes, Chardonnay, brown stock, bay leaves and braise in oven at 170ºC for 55 minutes until tender.
- Add buttered hot pasta at the last minute, and correct seasoning to taste.
- To serve: Gratinate with cheese, garnish with olives, fresh herbs and tomatoes.
