Conchiglione with ragù bianco,
anchovies and wilted kale
SERVES 6 // PREP TIME 20 MINS // COOK 2½ HRSThese large shells are often stuffed with meat, baked and served
with a butter or tomato sauce. They’re also great vehicles for a
chunky ragù. Here they cradle a white ragù – that is, with no
tomato – of veal enriched with anchovies and white wine.500 gm dried conchiglione
2 tbsp extra-virgin olive oil
2 bunches kale, leaves
coarsely chopped (stalks
discarded)
4 anchovy fillets, torn
Finely grated parmesan,
to serve
RAGÙ BIANCO
80 ml (⅓ cup) olive oil
1 kg boneless veal shoulder,
cut into 10cm chunks
2 tbsp plain flour, for dusting
1 small onion, finely chopped
4 anchovy fillets, crushed
4 small garlic cloves, crushed
300 ml dry white wine
500 ml (2 cups) chicken stock1 For ragù bianco, heat 2 tbsp
oil in a wide saucepan over
medium heat. Dust half the veal
in flour, shake off excess and fry
until lightly browned and crisp
on the edges (9-10 minutes). Set
aside and repeat with another
1 tbsp of oil and remaining veal.
Set aside and add remaining oil
and the onion to the pan and
fry, scraping browned pieces
from base of pan, until onion is
translucent (5-7 minutes). Addanchovies and garlic and stir to
just combine (20-30 seconds).
Deglaze pan with wine, add
stock and veal and bring to
a simmer. Reduce heat to
low-medium, cover and simmer
until veal is very tender (2 hours).
Remove veal and, when cool
enough to handle, shred veal,
then return to sauce, season
to taste and keep warm.
2 Cook pasta in a large
saucepan of boiling salted wateruntil al dente (8-10 minutes).
Drain, reserving 1 tbsp pasta
water, and keep pasta warm.
Return reserved water to pan,
add oil, kale and anchovies,
and stir over high heat until kale
wilts (3-4 minutes).
3 Divide pasta among serving
plates, top with ragù and
kale and serve scattered
with parmesan.
Wine suggestion Rich,
textural Friulano.Conchiglione
Shallow bowl and small
bowl from Elph Store.
Gigli Cutipol spoon from
Peter’s of Kensington.
Other props stylist’s
own. Stockists p175.112 GOURMET TRAVELLER