BARILLA PAPPARDELLE

WITH VEAL, POTATOES & OLIVE SAUCE

Pappardelle

Made with

Barilla Egg Pappardelle

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Prep
Cook
Skill
Casual


577.6
Calories
17.9g
Total Fat
35.1g
Protein
61.7g
Total Carbohydrates

Ingredients

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
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Instructions

  • 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.

     

  • 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.

     

  • ADD THE SAUCE

    After 30 minutes, remove the lid, add the Barilla Olive sauce and Ligurian olives and cook for a further 10 minutes.

     


  • 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

    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

    Serve with a sprinkle of Parmigiano Reggiano cheese and a drizzle of Extra Virgin Olive oil.

     

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