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Sachet of beans with ossobuco ragu

A long time ago, pasta dough was always homemade and the meat used to make ragu sauce was usually cut by hand. Traditionally, “ossobuco” meat (sliced veal shanks) was prepared in Tuscany as a main dish with vegetables and tomato sauce, beans were cooked usually with sage, garlic and tomato (“all'uccelletto”) and served as a side dish.

Tradition and creativity come together in this dish suggested by Maria, one of the five chefs at La Tenda Rossa, in Cerbaia Val di Pesa. Fresh pasta, cannellini beans and “ossobuco” make an excellent match in this incredible Sachet of beans with “ossobuco” ragu, a stellar dish for very special occasions.

[Photo credits: Lara Musa, Tuscany Social Media Team]

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Ingredients: Serves 4

Ragu

  • 200 g of ossobuco (sliced veal shanks) meat
  • 20 olives
  • Flour
  • 1 carrot
  • 1 stalk of celery
  • 1/2 onion
  • 1 fennel
  • 1 sprig of marjoram
  • 1 glass of red wine
  • 200 g of meat

Sachet of beans

  • 500 g white flour (1.1 lb)
  • 4 eggs
  • salt

Bean filling

  • 400 g (1 lb 2 oz) dried cannellini, soaked in cold water overnight
  • 2 garlic cloves, peeled
  • 2 sprigs of sage
  • 300 g (14 oz) tin peeled tomatoes with their juice, chopped
  • 5 tablespoons olive oil
Maria Salcuni: Chef at the Michelin-starred restaurant La Tenda Rossa since 1972. Her specialties include homemade pasta dishes. La Tenda Rossa is a family-run restaurant in Cerbaia, near Florence. Here there’s no head chef, but five chefs who work and create together, from Monday to Saturday.

Useful links:

Fagioli all'uccelletto - Tuscan style beans

Homemade pasta