Pasta papardelli with veal and mushrooms
1 serving
35 minutes
Pappardelle with veal and mushrooms is a true embodiment of Italian gastronomic refinement. The wide strips of pasta, designed to envelop the sauce, pair perfectly with tender veal and aromatic oyster mushrooms. This dish embodies the homely comfort of Tuscany, where its roots lie in rural traditions. The rich sauce based on demi-glace and cream offers a deep meaty flavor accented by garlic and thyme. Grated Parmesan completes the composition, adding a characteristic zest and finish. Such a dish is perfect for a heartfelt dinner when one wants to immerse in the atmosphere of Italian hospitality and enjoy the harmony of flavors. The simplicity of preparation combines with restaurant quality – it’s a worthy choice for both family evenings and festive dinners.
1
Boil the pasta in salted water until al dente. First, fry the veal tenderloin in vegetable oil, then slice it into thin slices.
- Pappardelle: 80 g
- Veal tenderloin: 110 g
- Vegetable oil: 10 ml
2
Chop the onion and sauté it in a pan with the mushrooms until half-cooked. Add chicken broth, garlic puree, thyme, and simmer on low heat. Finally, add demi-glace sauce and cream.
- Onion: 20 g
- Oyster mushrooms: 40 g
- Chicken broth: 100 ml
- Garlic butter: 5 ml
- Thyme: 2 g
- Demi-glace sauce: 30 ml
- Whipping cream 33%: 40 ml
3
Add pasta, veal, butter, and chopped parsley to the prepared sauce. Mix all ingredients and place them on a plate. Before serving, sprinkle with grated Parmesan cheese.
- Pappardelle: 80 g
- Veal tenderloin: 110 g
- Butter: 10 g
- Parsley: 4 g
- Grated Parmesan cheese: 10 g
