Pappardelle with steak strips and robiola sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Clean, wash and chop the peppers. Leek onions clean, wash and in fine rings cut. Wash and halve the tomatoes. Wash the pimientos and pat them dry well.

2. 2

   Finely grate the parmesan.

3. 3

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Pat steaks dry. Heat 2 tablespoons of oil in a frying pan. Fry the steaks on each side over a high heat for 1-2 minutes.

4. 4

   Season with salt and pepper. Place on a baking tray and bake in a hot oven for 10-12 minutes (medium). Take out, wrap in foil and let rest for about 5 minutes.

5. 5

   Meanwhile cook the pasta in plenty of boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. For the sauce, heat 2 tablespoons of oil in a saucepan. Fry the onion, garlic, paprika and tomatoes for about 4 minutes, stirring continuously.

6. 6

   Add spring onions and steam briefly. Remove approx. 150 ml of the cooking water from the noodles. Stir the robiola, parmesan and cream into the vegetables. Bring to the boil and simmer everything for 3-4 minutes. Season to taste with salt and pepper.

7. 7

   Heat 1 tablespoon of oil in a small pan. Fry the pimientos over medium heat for 5-6 minutes, turning until the skin becomes wrinkled but not too brown. Sprinkle with sea salt.

8. 8

   Wash the basil, shake dry and pluck the leaves. Drain the pasta and put it back into the pot. Mix sauce and basil into the noodles. Cut the steaks into strips and fold into the noodles.

9. 9

   Serve with the pimientos.