Carapella’s Cavatelli Con Ossobuco Ragu features freshly made cavatelli pasta shells and a rich, meat-based sauce.
The dish will feature as a special Gala Plate at the Unley Gourmet Gala – to be held on King William Road, Hyde Park, on Monday, January 16, from 4pm to 10pm.
The gala, a free annual street party marking the start of the Tour Down Under, will feature 30 gourmet food stalls offering a variety of cuisines, with local restaurants extending their dining areas out onto the street.
Davide Carapella’s Cavatelli Con Ossobuco Ragu
For the cavatelli:
1kg plain flour
2 whole eggs
Pinch of salt
Cup of water
1tbspn extra virgin olive oil
For the ossobuco ragu:
3kg beef shin, cut into steaks
4 brown onions, diced
400g flat pancetta, cut into lardons
3L beef stock
2L chicken stock
1L Napolitana sauce (or 150g tomato paste)
500ml white wine
1 bunch of oregano
Plain flour to coat the ossobuco
For the soffritto (should make 400g):
1 stick of celery
4 cloves of garlic
3 bird’s eye chillies
Half a bunch of parsley (including stalks)
1 red capsicum
200ml olive oil
Sprinkle of salt and pepper
Place in blender and blitz to a fine puree.
For the garnish:
Truffled parmesan, grated
- For the cavatelli, sift flour onto a wooden pasta board or bench. Add salt and make a well for the whisked eggs, olive oil and a dash of water.
- Fold in the flour, working the dough and gradually adding water until a firm dough is formed. Wrap the dough in clingfilm and rest it in the fridge for at least 30 minutes.
- Dust the dough lightly in flour and work it a bit more before cutting it into strips and rolling it into long, round sausages about two to three centimetres thick.
- Dust in flour again and feed through a cavatelli machine (hand wound or motorised). If making them by hand, roll the dough out to about 1/8 of an inch thick and cut it into ¾-inch strips, then each strip into ½ to ¼- inch-thick pieces. Using your index finger, gently apply pressure on each piece of dough and drag it towards you until a slight curl forms.
- Place the cavatelli in boiling salted water and cook until al dente.
- For the ossobuco ragu, season the beef shin steaks well, score the sinews surrounding them and coat in flour.
- In a large pot on medium heat, pour in a decent amount of olive oil and seal the steaks to get them nicely browned. Place in high-rimmed trays lined with baking paper.
- Meanwhile, have a deep pot on medium heat with a generous coating of olive oil and fry the onions and pancetta lardons until the onions are translucent.
- Add the soffritto and fry for a further five minutes, then deglaze with white wine and reduce slightly.
- Add the beef, Napolitano sauce and chicken stock. Bring to the boil and add roughly chopped oregano. Stir through and pour over ossobuco steaks until just covered.
- Cover with baking paper and then wrap with foil. Place in a preheated oven set at 160C for three hours or until ossobuco is tender.
- Allow to cool to room temperature and filter through sauce, remove the bone and sinew and break apart the meat into smaller pieces.
- Reheat the sauce, toss through the cavatelli and season to taste.
- Serve in a bowl with truffled parmesan and sprinkle oregano leaves over it to garnish.