WITH VEAL, POTATOES & OLIVE SAUCE
- Total Fat
- Total Carbohydrates
Ingredients for 4 people
- 250g Barilla Pappardelle
- 1 jar Barilla Olive Sauce
- ½ onion, 1 cm diced
- ½ stalk of celery, 1cm diced
- ½ carrot, 1 cm diced
- 1 garlic clove
- 1 bay leaf
- 1 sprig of rosemary
- 80ml red wine
- 125ml veal stock
- 300g veal shoulder or leg, 1.5cm diced
- ½ cup Ligurian olives
- 2 desiree potatoes, 2cm diced
- 50g Parmigiano Reggiano, shaved
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
1 TO START
In a large fry pan, heat a little oil. When hot, add onion, celery, carrots and garlic and cook for 3 minutes on a gentle heat.
2 ADD THE VEAL
Add the veal and sear for 2 minutes. Add potatoes, salt and pepper, bay leaf and rosemary. Add red wine and allow it to evaporate, then add stock and simmer for 30 minutes with the lid on.
3 ADD THE SAUCE
After 30 minutes, remove the lid, add the Barilla Olive sauce and Ligurian olives and cook for a further 10 minutes.
4 COOK THE PASTA
In a large saucepan, bring plenty of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the Barilla Pappardelle into the water and stir. Leave for 2 minutes before stirring and cook according to the instructions on the pack.
Drain the pasta 1 minute before the suggested time, saving a ladle of cooking water. Toss the pasta and cooking water into the sauce and allow the pasta to finish cooking in the pan.
Serve with a sprinkle of Parmigiano Reggiano cheese and a drizzle of Extra Virgin Olive oil.