Mafalde with Veal Ragu and Cavolo Nero - Chef Recipe by Marco Masotti
Mafalde is a pasta from the region around Naples and it matches really well with the slow-cooked ...
1 Tbs extra virgin olive oil
200g thinly sliced eye fillet
100g thinly sliced roasted red peppers
1 large onion, thinly sliced
2 cloves garlic
1/2 cup Napoli sauce
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
100g mixed leaf salad
1 tomato cut into wedges
100g Kalamata olives
1 Tbs mayonnaise
1/2 tsp balsamic vinegar
Salt and pepper to season
1 medium loaf of bread of choice
Heat extra virgin olive oil in a non-stick frying pan on a medium-high heat.
Add onion into the pan and stir until light golden.
Add garlic and oregano and stir for 1 minute or until fragrant.
Add sliced eye fillet and cook for 8-10 minutes on medium heat.
Stir in Napoli sauce and cook on low-medium heat for 10 minutes.
Add salt and pepper to season.
Mix ingredients for salad in a bowl. Mix balsamic and mayonnaise together and drizzle on top.
Season with salt and pepper.
Toast bread in wood-fired oven and cut into square pieces to serve. Loaf of bread can be toasted in normal oven, if you don’t have a wood-fired oven.
Serve the salad on one side of a large plate, with the Straccetti next to it. Add the bread last, to avoid sogginess.