Pasta parcels with tongue and sultana, mustard and cream sauce
- 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
- 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
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.
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.
For the sauce, fry the onion in the butter over low heat until soft. Add sultanas and cream, and reduce, about 5 minutes.
Purée the sauce. Add wholegrain mustard and rosemary, and reheat.
Finely chop the cooked tongue. Add 60ml (¼ cup) of sauce to the tongue and mix.
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.
Serve the pasta parcels topped with the remaining sauce and Parmesan shavings.