- Preparation time
- 30 mins
- Cooking time
- 180 mins
- Difficulty
- Moderate
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- February 23, 2015
I created this dish for my friends at Fleurieu Prime, but if you don’t have access to delicious and surprising Alpaca meat, this ragu recipe would work equally well with Lamb neck or Oxtail. I hope you enjoy, and give it a go!
1kgs Alpaca Neck Rosettes
1 large Brown Onion
1 large Carrot
3 Celery Sticks
2 Cloves of Garlic
Olive Oil
Salt and Pepper
½ cup of White Wine
1 cup of Chicken Stock – plus extra
410gm tin of Tomato Puree or Passata
2 whole stalks of fresh Rosemary
Semolina Gnocchi
2 cups of Chicken Stock
2 cups of Whole Milk
1 stalk of Rosemary
1 sprig of fresh Sage
300gms of coarse Semolina
100gms of freshly grated Parmesan
100gms of Butter
½ cup of cream plus ¼ cup of cream extra
Salt and Pepper
Oil and Butter for greasing
- Heat your pressure cooker or heavy based casserole over a medium-high heat. Toss the rosettes in 2 tbs oil, season well and sear in batches until they are well browned on both sides. Remove from the pan and set aside.
- In the Same pan, fry the finely diced onion, carrot, celery (including celery leaves if there are any) and chopped garlic. Cook stirring well for another 5 minutes until the vegetables are starting to break down. Now add the wine and cook for a further minute before adding the stock, tomato puree and rosemary. Stir well, and then carefully place the rosettes into the pan, ensuring they are completely submerged in the liquid.
- If you are using a pressure cooker, place the lid on and bring to high pressure, then cook for 2 hours. If you are using a conventional oven, preheat your fan-forced oven to 160°c. Wet a piece of baking paper and slightly scrunch it up, lay this paper over the surface of the Ragu, then triple wrap the pot with foil, this will ensure the steam and flavour does not escape and the Ragu doesn’t dry out during the long cooking process. Place the lid on your casserole over the foil, and bake for 6 hours. Check every 2 hours and add more stock if necessary.
- Once the Ragu is cooked, carefully remove all the bones and rosemary stalks, and then shred the meat with a fork. Season well and Serve the Ragu with the Semolina Gnocchi.
- To make the Gnocchi - In a large saucepan, heat together the stock, milk, rosemary and sage. Bring to the boil, and then remove the herbs. In a steady stream, whisk in the semolina, then reduce the heat and stir for 3 minutes until smooth and cooked. Quickly stir in half the parmesan, the butter and ½ cup of cream. Season well. Oil a large 20cm x 30cm lamington tray (or similar), then working quickly, evenly spread the hot semolina into the tray to about 2cm thickness. Leave to cool for at least 1 hour, before turning the set semolina out onto a board. Cut circles out of the semolina using a 6cm round cutter. Grease a 20cm x 20cm oven dish with butter and lay the semolina offcuts on the bottom of the dish. Then arrange the circles, by overlapping them, over the offcuts. Sprinkle over the remaining parmesan and the ¼ cup of cream, then bake in a fan-forced 180°c oven for 30 minutes until golden brown.
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