Julie’s CREAMY Beef tagliatelle (Serves2) ANT QUALIT RECIPE OF THE WEEK INGREDIENTS • 300 g Sparta Beef Strips • 250 g Garofalo Tagliatelle Nest Pasta • 2 tbsp Cooking with. Olive and Canola Oil Blend • 1 tbsp Cooking with. Salted Butter • 1 onion, finely chopped • 15 g Cooking with. Crushed Garlic BY BIDFOOD • 250 ml Versatie Cream • ½ cup Parmesan, grated • 1 tsp Dijon Mustard • 1 tsp Cooking with. Paprika • For the Table Salt & Pepper to taste • Fresh Parsley, chopped METHOD Prepare the Pasta Bring a large pot of salted water to the boil. Cook the tagliatelle nests according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside. Sear the Sparta Beef Strips Heat 1 tbsp olive and canola oil in a large pan over medium high heat. Add Sparta Beef Strips, season with salt, pepper, and paprika. Sear for 2-3 minutes until browned, then remove and set aside. In the same pan, melt butter and sauté the onion until soft and translucent. Add crushed garlic and cook for another 30 seconds. Reduce heat to low, then stir in cream, Parmesan, and Dijon mustard. Let the sauce simmer until thickened. Return the beef strips to the pan and toss with the sauce. Add cooked tagliatelle and mix well. Serve hot with extra Parmesan, freshly chopped parsley and coarse black pepper. RESTAUR | Y TO YOU |
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