Pappardelle with braised goat ragù
“I’ve eaten at Bar Alto on numerous occasions. It’s a great spot for Sunday lunch or an enjoyable evening meal with family and friends. The thing that draws me back is not the beautiful position on the Brisbane River. Nor the hustle and bustle of an open kitchen. It’s for chef Pablo Tordesillas’ dish of homemade pappardelle with goat ragù. It sounds so simple, and it is, yet the simplicity of the dish is what makes it so good. Pablo slowly braises the baby goat shoulder with tomato, onion, carrot, garlic, thyme and bay leaves, adding to the rich flavour of the dish, but the key is braising the meat on the bone. Goat might not be readily available and may require ordering from a specialist butcher. You’ll need to ask your butcher to cut it into pieces through the bone. Good alternatives would include lamb shanks, osso bucco, pork shoulder or rabbit, but you may need to adjust cooking times.”
Philip Johnson, E’cco Bistro, Qld
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