Slow cooked meat in sauce or meat juices is one of the most satisfying foods not only to prepare, but to eat.
This recipe is exactly that. although this is a popular dish to prepare in winter,
it makes a regular occurrence on our dinner table throughout the year.
Salt and ground pepper
Flour, for dredging
1 onion, diced
2 cups red wine
1 cup chicken stock
1 cup tomato sauce
1 tablespoon fresh thyme leaves
Pecorino Romano, for grating
500g fresh fettuccine or dried pasta
2 teaspoons grated orange rind
2 teaspoons garlic finely minced
½ cup minced flat leaf parsley
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.