Steak strips to pasta with robiola sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Clean, wash and finely dice the peppers. Leek onions clean, wash and cut into fine rings. Clean and wash pimentos. Wash and clean the tomatoes. Thyme wash, shake dry, pluck leaves from the stalks

2. 2

   Dab meat dry. Heat the oil in a pan and fry the meat on each side for 1 1/2-2 minutes at high heat. Season with salt and pepper, remove from the pan and place on a baking tray. Cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 10-12 minutes. Remove from the oven and let rest for about 5 minutes

3. 3

   In the meantime, heat 4 tablespoons of olive oil in a saucepan and sauté the onion, garlic, tomatoes and peppers for about 4 minutes. Add spring onions and fry briefly. Take out approx. 2 tbsp. of the vegetables and put aside. Add robiola, parmesan, cream and stock, bring to the boil while stirring and simmer for 3-4 minutes. Season to taste with salt and pepper.

4. 4

   Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Pour into a sieve, quench briefly and drain well. Heat 1 tablespoon of olive oil in a small pan, add the pimentos and fry them while turning them until they show signs of frying. Season with salt. Wash the basil, shake dry and pluck the leaves from the stalks

5. 5

   Mix the pasta and basil, except for a few leaves for garnishing, into the sauce. Heat up again briefly. Cut meat into strips. Mix the meat into the noodles. Sprinkle with vegetables on plates, garnish with basil and arrange pimentos

Nutrition Facts

KCAL
870 kcal

CARBS
46 g

FATS
54 g

PROTEINS
49 g