Capretto with Tomatoes, Chardonnay & Ruoti Pasta Capretto demonstrates its versatility when used with favourite flavours and popular pasta.

Source: Capretto, published by Australian Meat and Livestock Corporation Food Service.

Ingredients

2kg capretto round and silverside, cubed
8 garlic cloves, sliced
oregano and marjoram to taste
3 red onions, diced
20 vine ripe tomatoes, halved
300mL chardonnay
300mL brown stock
2 bay leaves
salt and pepper to taste
300g routi pasta, blanched
70g gruyere cheese, grated
70g romano cheese, grated
20 black olives
fresh herbs to garnish

Method

Season capretto with salt, pepper, garlic, oregano and margoram.
Lightly brown the onions and capretto. Place in ovenproof dish.
Add tomatoes, chardonnay, brown stock, bayleaves and braise in oven at 170C for 55 minutes until tender.
Add buttered hot pasta at the last minute and correct seasoning to taste.
Gratinate with cheese, garnish with olives, fresh herbs and tomatoes.