Spaghetti and Meatballs / Beef Parmigiana / Peppered Beef

Spaghetti and Meatballs / Beef Parmigiana / Peppered Beef

Spaghetti and Meatballs / Beef Parmigiana / Peppered Beef

Serves 2 hours (+ proving) prep 2 hours cook

Ingredients

PEPPERED BEEF (Element 1 of trio)
12 cherry tomatoes
2 ½ tbs olive oil
1 tsp dried tarragon
500g piece fillet steak
1 tbs baby capers

Goats cheese cream
100g goats cheese
1 tbs horseradish
50ml thickened cream, whipped to soft peaks

PARMIGIANA (Element 2 of trio)
Salad
3 tbs olive oil
1 tbs balsamic vinegar
1 tbs lemon juice
1 baby fennel, thinly sliced
¼ small cabbage, shredded
1 small zucchini, thinly sliced

Schnitzel
2 thick slices sourdough bread
100g panko breadcrumbs
100g finely grated parmesan
¼ cup finely chopped parsley
2 eggs, lightly beaten
seasoned plain flour, for dusting
4 x 100g minute steaks
vegetable oil, for deep frying
4 tbs passata
100g grated mozzarella

SPAGHETTI & MEATBALLS (Element 3 of trio)
Pasta
200g pasta flour
2 eggs
1 tsp salt

Meatballs
500g beef mince
100g pork fat, finely chopped or processed
½ cup finely chopped parsley
1 eschallot, finely chopped
100g mozzarella cheese, cut into 2cm cubes

Sauce
12 porcini mushrooms
250ml boiling water
1 tbs olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 tbs tomato paste
750ml passata
½ cup finely chopped flat leaf parsley
½ cup finely chopped basil

Method

PEPPERED BEEF (Element 1 of trio)
1. Preheat oven to 200C.
2. Place tomatoes on an oven tray. Drizzle with half the oil and sprinkle with tarragon. Season well.
3. Roast for about 30 minutes or until lightly browned and skins have split.
4. To make goats cheese cream, mash cheese and horseradish in a bowl with a fork until smooth. Stir in cream. Season.
5. Rub steak all over with 1 tablespoon of the remaining oil and season well.
6. Heat a frying pan over medium-high heat. Cook beef until browned all over. Transfer to an oven tray and roast for about 5 minutes or until cooked as desired. Transfer to a warm plate to rest for 5 minutes. Slice thinly. Drizzle with remaining oil and season.
7. Serve beef with roasted tomatoes and goats cheese cream. Sprinkle with capers.

PARMIGIANA (Element 2 of trio)
1. To make salad, whisk oil, vinegar and juice in a large bowl. Season. Add fennel and cabbage and toss to coat.
2. To make schnitzels, process sourdough bread to form crumbs. Place in a shallow bowl with panko breadcrumbs, parmesan and parsley. Season.
3. Place eggs in a second shallow bowl.
4. Dust steaks in seasoned flour, dip in egg and then press into breadcrumb mixture.
5. Deep fry until golden and crisp but still pink in the middle. Drain on absorbent paper. Season.
6. Spread top of schnitzels with passata and sprinkle with mozzarella.
7. Cook under a hot grill until cheese is melted and golden. Serve with salad.

SPAGHETTI & MEATBALLS (Element 3 of trio)
1. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Stand, covered, for 20 minutes to rest.
3. Divide into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a spaghetti cutter.
4. Place spaghetti on a lightly floured tray (or hang) for 15 minutes, to dry a little before cooking.
5. To make meatballs, combine mince, pork fat, parsley and eschallot in a large bowl. Season. Roll walnut-size portions into balls around a cube of mozzarella.
6. Heat remaining oil in a frying pan over medium heat. Cook meatballs until browned all over. Remove and set aside.
7. To make sauce, soak mushrooms in the water for 10 minutes to soften. Drain and reserve liquid. Finely chop mushrooms.
8. Heat oil in a saucepan over medium heat. Cook onion and garlic until soft. Stir in tomato paste. Stir in mushrooms and passata. Stir in strained mushroom-soaking water. Season. Bring to a boil. Simmer, partially covered, over lowest heat, stirring occasionally, for 30 minutes. Stir in herbs. Add meatballs and simmer for a further 10 minutes.
9. Cook spaghetti in a large saucepan of boiling salted water until just tender. Drain and transfer to a large bowl. Add sauce and meatballs and toss to coat. Garnish with basil and parsley.

Notes

This recipe has not been tested.

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