Beef Brisket Pansotti with Basil Tomato Sauce and Pine Nuts

Beef Brisket Pansotti with Basil Tomato Sauce and Pine Nuts

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 12, 2017.

This beef brisket and mushroom pansotti is packed with flavour.


Ingredients

BEEF BRISKET PANSOTTI WITH BASIL TOMATO SAUCE

  • ½ brown onion, finely diced
  • 1 courgette, diced 1cm
  • 2 teaspoons tomato spice mix
  • ½ punnet cherry tomatoes, cut in half
  • 1 can chopped tomatoes
  • ½ teaspoon brown sugar
  • 400g beef brisket and mushroom pansotti
  • 2 tablespoons chopped basil leaves (reserve a few leaves for garnishing)

TO SERVE

  • 25g pine nuts
  • ½ bag mesclun salad leaves
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • 4-5 reserved basil leaves
  • 40g balsamic glaze

Steps

  1. a medium pot of salted water to the boil.
  2. Heat a large, dry fry-pan on medium heat. Add pine nuts and toast for 1-2 minutes, until golden brown, shaking pan regularly to ensure even browning. Remove from pan and set aside to cool. Return pan to medium heat with a drizzle of olive oil.
  3. Add onion and courgette to pan and cook for about 5 minutes, until soft. Add tomato spice mix and cook a further 1 minute, until fragrant. Add cherry tomatoes, chopped tomatoes and sugar and bring to a simmer. Once simmering, reduce heat to low and cook for about 5 minutes. Remove from heat.
  4. While sauce is simmering, cook pansotti in pot of boiling water (water should be on a rolling boil to avoid filling bursting) for 3-4 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to avoid sticking.
  5. Add mesclun to a medium bowl with vinegar and olive oil. Season with salt and pepper and toss to coat.
  6. Stir chopped basil through sauce just before serving and season to taste with salt and pepper.
  7. spoon 3-4 tablespoons of basil tomato sauce onto each plate, top with beef brisket pansotti and remaining sauce. Garnish with reserved basil leaves, toasted pine nuts and drizzle over balsamic glaze. Serve dressed mesclun on the side.

Nutritional Information

Energy 2019 kj
483 kcal
Protein 24.0g
Carbohydrate 54.8g
Fat 18.2g