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Spaghettini with Squid, Cherry Tomatoes & Chilli (Serves 4)



Step 1
Soak the porcini in a little warm water until rehydrated, drain and reserve the liquid.

Step 2
Fry the veal until golden brown, add the sliced onion and button mushrooms.
Add the garlic, white wine and reduce by half.
Add the tomatoes and the beef stock. Season with salt and pepper and add the
porcini and liquor from the soaking.
Add the thyme and bay leaves.

Step 3
Simmer for 1 1/2 hours or until tender.
Cook the pasta and add to the braise, add the parsley and grate pecorino into and
over the pasta.


Download the Pasta Menu 2 [1]