One-Pot Pasta with Roast Veal, Artichokes and Pecorino

By Digital Groupe SEB

Tender roast veal, artichokes, and Pecorino come together in this rich, one-pot pasta dish—simple, flavorful and irresistibly comforting!

Serves

Prep Time

Cook Time

Ingredients

Method

Heat the pot with a little olive oil and brown the veal on all sides for 10 minutes. Season with salt and pepper and add a pinch of sugar and 2 tablespoons of vegetable stock then leave to cook on a low heat without the lid for 20 minutes.
Turn the veal and baste with 2 tablespoons of stock. Cook for a further 20 minutes and continue until the meat is cooked and almost caramelised. Check that the meat is cooked thoroughly and continue to cook if necessary.
Meanwhile, peel and chop the onion and garlic. Wash the kale and remove the stalks. Chop the leaves. Chop the sun-dried tomatoes. Set aside.
Remove the roast meat from the pot, place on a dish in the oven at 70°C to keep it hot and to retain the cooking juices in the meat. Place the pot on a medium-high heat. Add the chopped onion and garlic and cook for approx. 5 minutes, stirring regularly.
Add the chopped sun-dried tomatoes, kale, oregano, lemon juice, pasta and water. Cover and leave to cook for approx 10 minutes.
Season 5 minutes before the end of cooking, remove the lid, add the artichokes, white beans, olives and a pinch of chili then stir. Place the roast meat in the middle of the pot. Reduce to a medium-low heat, cover and continue to cook until the pasta is al dente. Keep checking the pasta as it cooks and adjust the cooking time depending on the brand that you are using. Add the grated Pecorino and mix.
Serve sprinkled with oregano. You could also garnish with some Parmesan shavings.