Bruno Conti moved to Byron Bay to realise his surfing dream as well as continuing his career as a chef. Today, in the coastal town in North NSW, he owns Terra Catering and he is also a partner and chef at the renowned Di Vino restaurant. Pappardelle with brisket ragù is a recipe inspired by his "grandma" in Italy.
Ingredients for 4 persons
For the Pappardelle
250 g flour double zero
250 g extra fine semolina
5 eggs
A pinch of salt
For the brisket ragù
2 kg brisket
1 clove of garlic
2 carrots
2 celery sticks
2 small onions
1 cup red wine
2 cans of diced tomatoes
2 spoons of tomato paste
2 tablespoons of extra virgin olive oil
Salt and pepper
Parmesan cheese
Fresh horseradish (optional).
Preparation for the pasta
Mix the flour, semolina and eggs with a pinch of salt and form a smooth and elastic dough. Cover with plastic wrap and set aside for 30 minutes to rest.
Preparation for the ragù
Cut the brisket in small cubes of about 1 cm. In a large pot add the olive oil and the chopped garlic, onions, carrots and celery and let simmer. Then add the brisket and let the meat brown, then add the wine and stir. When the wine has evaporated add the tomatoes and the paste. Stir and let simmer at low heat for about three to four hours. Add salt and pepper to taste.
Completion of the recipe
Using a pasta machine, roll the pasta from the larger to the smallest width. Spread the pasta on the bench, sprinkle with semolina and let it rest. Fold the pasta sheets twice and then cut the pasta into pappardelle of about one and a half centimeters in width. Sprinkle with semolina and let it rest.
Source: Courtesy of Bruno Conti
Source: Courtesy of Bruno Conti
