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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