Ingredients
| FOR THE BONE-MARROW FILLING | |
| 3kg beef marrow bones, to produce | |
| 140g of finished clean marrow | |
| 60g fresh white breadcrumbs | |
| 40g finely grated parmesan cheese | |
| 15g Dijon mustard | |
| 1 egg yolk | |
| ¾ teaspoon salt | |
| pinch ground black pepper | |
| pinch freshly grated nutmeg | |
| grated zest of 1 lemon | |
| FOR THE PASTA | |
| 200g ‘00’ flour | |
| 2 whole eggs plus 1 egg yolk | |
| dash olive oil | |
| FOR THE RED WINE JUS | |
| 1 onion, roughly chopped | |
| 1 carrot, roughly chopped | |
| 1 stick celery, roughly chopped | |
| olive oil to fry | |
| 75g prosciutto piece or off cuts 1 bay leaf | |
| 1 small bunch of thyme | |
| 6 peppercorns | |
| 3 juniper berries | |
| 175ml red wine | |
| 175ml Madeira or port 500ml beef demi glaze | |
| FOR THE SALSA VERDE | |
| 30g flat-leaf parsley, chopped | |
| 30g mint, chopped | |
| 10g shallots, finely chopped | |
| 10g capers, finely chopped | |
| 4 anchovy fillets, chopped (optional) | |
| good-quality extra-virgin olive oil | |
| 1 teaspoon Dijon mustard red wine vinegar to taste |
Napier’s Mister D’s is the perfect showcase for one of this country’s finest chefs. An inner-city bistro with an Italian feel to the menu, the food is taken seriously and the importance of a classical training proves there is strength in technique. The sheer brilliance of the bone-marrow ravioli, the deeply flavoured broth that could be the elixir of life, the brightness of the salsa verde: this is confident cooking. It’s rich and meaty, though there’s no meat in it. While other dishes come and go on David Griffiths’ menus, this will always be there. It’s a dish that amply rewards the time and effort it takes.
Instructions
| 1. | FOR THE BONE-MARROW FILLING |
| 2. | Soak the bones in cold water for 24 hours in the fridge, changing the water three times to remove any blood. |
| 3. | Drain the bones and remove the marrow. |
| 4. | Pass the raw marrow through a fine sieve to remove any bone and sinew. |
| 5. | Take 140g of sieved marrow and knead in the rest of the ingredients till smooth and well combined. |
| 6. | Put in fridge until needed. |
| 7. | FOR THE PASTA |
| 8. | Place a mound of flour on the kitchen bench and make a well in the middle. |
| 9. | Add the rest of the ingredients and mix together, then knead for 5 minutes until completely smooth. |
| 10. | Wrap in a damp tea towel and rest for 30 minutes. |
| 11. | Roll the marrow mix into balls about the size of a walnut and set to one side. |
| 12. | Using a pasta machine, roll out half the pasta dough into a thin sheet, then repeat with the rest of the dough. |
| 13. | Place the marrow balls along the length of one sheet of pasta, spaced evenly. |
| 14. | Lightly brush the other sheet with water, lay over the filling and press down around the balls removing any air and sealing the edges, then cut out with a ravioli stamp. |
| 15. | FOR THE RED WINE JUS |
| 16. | Put all the vegetables in a deep pot with the olive oil and fry gently over a medium heat until caramelised. |
| 17. | Add the prosciutto, herbs and spices and cook for 5 minutes, then add the wine and Madeira or port. |
| 18. | Boil to reduce by two thirds and add the demi glaze. |
| 19. | Boil again to reduce to a light consistency that is rich in flavour. |
| 20. | Pour the jus through a fine sieve, discarding the solids. Set jus to one side. |
| 21. | FOR THE SALSA VERDE |
| 22. | Combine the herbs, shallots, capers and anchovies in a bowl and add enough olive oil to cover. |
| 23. | Add the mustard then mix in salt and vinegar to taste. |
| 24. | TO SERVE |
| 25. | Warm the jus and keep at a gentle simmer. |
| 26. | Cook the ravioli in plenty of boiling salted water for 4-5 minutes. |
| 27. | Carefully lift out of the water, drain thoroughly and place in the warmed jus for 2-3 minutes. |
| 28. | hen arrange 6 ravioli in each serving bowl, pour over some jus, a sprinkle of grated parmesan and a generous drizzle of the salsa verde. |
Illustrations Kohl Tyler-Dunnshea
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