
Fucking Great Chermola Beef Tripolini
This recipe needs a little attention however the stock infusing the pasta gives a flavor that is well worth the extra effort.
you will need 1 x deep fry pan ( 1 inch+ depth)
Recipe serves 4-6… and you’ll probably want seconds
Ingredients
600g Diced or Strip Beef
3 x Portobello Mushrooms
1 x medium Zucchini
1 med Red Onion
½ punnet of cherry / mini roma tomatoes
Chermola Paste (I used Christine Manfield’s)
500ml Beef Stock – good quality
Sage – handful
Parsley – handful
1 x clove garlic
tripolini* – to serve 4
2 tbls olive oil
salt and pepper
* can substitute tripolini for pappadelle, tagliatelle or any other nest pasta
Method
- Slice onion (not too finely) chop sage and parsley and crush garlic
- Mix chermola paste through Beef – this can be done a couple of hours before but not essential
- Cut zucchini into rounds and then in half (should end up semi circular pieces)
- Cut mushroom into 8 wedges
Heat olive oil, salt and pepper
- Add onion, herbs and garlic and cook until caramelised / browned
- Add tomato and cook until tomato starts to break down
- Add mushroom and zucchini and stir through with ½ cup of stock
- Turn down heat, cover and simmer on medium heat until mushroom and zucchini begin to reduce
- Add Beef, continue to simmer on medium heat for 45 – 60 min
- Add pasta and remaining stock. Ensure pasta is immersed in liquid
- Turn up heat, cook until pasta is ready. You will need to stir a couple of times to ensure the pasta cooks evenly
- Serve and enjoy!
You can substitute the beef for eggplant and /or capsicum for a fucking great vegetarian version too
LikeLike
That looks fucking delicious.
LikeLike
i really was fucking awesome! so good i’ve made it twice this week.
Gotta love when the inventions of just throwing together what’s left in the fridge and seeing how it goes turns into tasty fucking magic
LikeLike