Busiate

300ml semolina

145ml warm water

1. Place semolina and water into a bowl using your hand begin bringing both together. Keep going until you have created a shaggy dough ball, but all the semolina has been incorporated. Place onto dry surface and knead the dough for 10 minutes, making sure you’re stretching as you go. Wrap in cling film and let rest for thirty minutes.

2. Cut a piece of dough off and roll into long thin pieces before cutting and thumb length. Using a thin point, roll your busiate out culling it around the cylinder shape of the instrument. This will take some time to master, and refer to reel for reference.

3. Allow to dry out for thirty minutes before you cook.

Osso Buco Sauce

Preheat oven to 160 degrees Celsius

3 pieces osso buco

1 brown onion (thinly sliced)

1 bulb garlic

2 cans tomato crushed

1 heaped tbl sp tomato paste

Sea salt

Parmesan

Place oven friendly baking tray on stove fire and bring to super high heat. Add oil and then sear your osso buco pieces hard to give them a solid browning on both sides. Place your osso buco pieces on top of each other to make room and add your onion to sweat down. After five minutes add your tomato paste and mix through and cook out for a minute, then your crushed tomatoes and whole garlic and make sure your meat is covered.

Tightly foil your baking tray and place into oven for 2 hours before removing foil and cooking uncovered for 30 more minutes at 180 degrees Celsius. Remove from oven and scoop marrow out into the sauce and us to forks to break apart meat and remove gristle.

Cook you busiate to just off al dente (around 90 seconds in salted boiling water) and finish in pan over low heat for a minute with osso buco sauce, parmesan and salt to taste.