- Curried Penne Salad
- (Penne In Insalata Al Curry)
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
For the Salad:
1 small cucumber, peeled and finely diced
1 onion, thinly sliced
2 tablespoons curry powder
1 tablespoon plain flour
2 tablespoons extra virgin olive oil
3 and 1/2 fl oz (100 ml) double cream
12 oz (350 grams) Penne pasta
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil.
Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks,
onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Salad:
Heat the olive oil in a pan.
Add 1 tablespoon of water, a pinch of salt and the onion and cook for 5-6
minutes until softened and translucent.
Stir in the curry powder and cook for several seconds.
Stir in the flour and cook for several seconds more.
Gradually stir in 7 fl oz (200 ml) of the meat stock.
Bring to a boil, stirring constantly.
Lower the heat and simmer, stirring frequently, for about 15 minutes.
Remove the pan from the heat and leave to cool.
Cook the Penne pasta in a large pan of salted, boiling water until 'al dente'.
Pour into a serving dish and mix with the cream.
Leave to cool, but do not chill in the refrigerator.
To serve, spoon the curry sauce over the pasta and sprinkle with the cucumber.
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