• 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.

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