Pasta parcels with tongue and sultana, mustard and cream sauce

November 10, 2014 (Last Updated: January 30, 2019)
Print Recipe

Pasta parcels with tongue and sultana, mustard and cream sauce

Serves: 6
Cooking Time: 20 mins + 2 hrs 30 mins for the tongue

Ingredients

  • PASTA
  • 300g flour (00 if you can find it or use cake flour)
  • 3 large eggs
  • 1 x 2 – 2,5kg tongue
  • 2L (8 cups) water
  • 1 onion, chopped
  • 1 bunch celery, chopped
  • 3 carrots, chopped
  • 5 leeks, chopped
  • 15ml (1 tbsp) black peppercorns
  • 5ml (1 tsp) salt
  • SAUCE
  • ½ onion, chopped
  • 60g butter, for frying
  • 100g golden sultanas + extra,
  • to serve
  • 500ml fresh cream
  • 15ml (1 tbsp) wholegrain mustard
  • 30ml (2 tbsp) fresh rosemary, finely chopped
  • Parmesan shavings, to serve

Instructions

1

For the pasta, mix the flour and eggs in a large bowl until you have a smooth dough. Wrap in plastic wrap and rest for 1 hour.

2

Simmer the tongue until soft in a large pot containing the water, onion, celery, carrots, leeks, black peppercorns and salt, about 1 hour per kilogram.

3

For the sauce, fry the onion in the butter over low heat until soft. Add sultanas and cream, and reduce, about 5 minutes.

4

Purée the sauce. Add wholegrain mustard and rosemary, and reheat.

5

Finely chop the cooked tongue. Add 60ml (¼ cup) of sauce to the tongue and mix.

6

Roll the pasta into thin sheets. Make pasta parcels with 5ml (1 tsp) of tongue mixture in each. Cook pasta in boiling water for about 3 minutes.

7

Serve the pasta parcels topped with the remaining sauce and Parmesan shavings.

More From FHE:

November 10, 2014 (Last Updated: January 30, 2019) By
Send this to a friend