Arts & Crafts Magazine

Pappardelle with Round Steak

By Unitherapy @UniTherapy
A friend of mine (also a vegetarian like me) once described this dish as ‘road kill’. Since then every time my boyfriend wants to eat this dish he asks if I will make him some ‘road kill’.
Pappardelle with round steakINGREDIENTS
4 round steaks, sliced
2 tbsp olive oil
75 g pancetta, chopped
2 shallots, sliced
1 tablespoon fresh thyme leaves
50 ml red port
125 g mascarpone
250 g fresh pappardelle (pasta)
50 g grated Parmesan cheese
COOK
Sprinkle the steak with salt and pepper. Heat the oil in a frying pan and fry the steaks until the outside is brown and the inside still pink, in about three minutes. Remove them from the pan onto a plate. Gently fry the pancetta in the remaining shortening gently. Fry the shallots with the thyme along for about two minutes. Add the port and cook for another two minutes. Add the mascarpone and bring to the boil. Bring the sauce to taste with salt and pepper. Meanwhile, cook the pappardelle according to package directions. Drain the pasta and place it on the plates. Add the sauce and steak, and finish it off with Parmesan.
Original recipe is {here}.

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