Your Ultimate Foodie Marketplace

mizlogo

Your Ultimate Foodie
Marketplace

My Cart0

$0.00
There are 0 item(s) in your cart
Subtotal: $0.00

Spinosini pasta with truffle, grilled beef ragu, and rocket pesto

Spinosini pasta

Delicious grilled beef ragu with white truffles and homemade rocket pesto.

SPINOSINI_RAGU_MANZO_CORELLI

Spinosini pasta with truffle, grilled beef ragu, and rocket pesto

Spinosi
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 200 gr di Spinosini (or other pasta variety of your choice)
  • 400 gr deboned rib eye steak
  • 1 inner rib of celery
  • 1 carrot
  • 1/2 onion
  • 2 tomatoes
  • 1 spring onion
  • 80 gr white truffle
  • 1 sprig rosemary
  • 4 sprigs fresh thyme
  • 1 dl vegetable stock
  • 1 dl extra virgin olive oil
  • 1/2 L olive oil for frying
  • salt and pepper to taste

FOR THE PESTO

  • 1 handful rocket
  • 1 handful pine nuts
  • 1/2 clove garlic
  • 1/2 cup extra virgin olive oil
  • salt to taste

Instructions
 

FOR THE PESTO

  • Blend the rocket with the garlic and a little oil. Add the salt, pine nuts and continue blending, drizzling the oil into the mixture until it has a smooth consistency.

FOR THE PASTA

  • Grill the rib eye steak on both sides directly over the heat and with the lid on. Cut the onion into thin rounds.
  • Peel the carrot and cut into thin slices using a potato peeler. Remove the hard filaments from the celery stick and cut it into very thin slices lengthways.
  • Place all the vegetables in icy water to stop them burning during cooking. After about one hour, remove them, drain and dry then spray them with the oil and grill them quickly in a perforated wok.
  • Cut the tomatoes in half widthways and grill on both sides. Dice the meat, chop the vegetables and reduce the tomatoes into a paste. Mix all the ingredients, season with the aromatic herbs, salt, pepper and a little oil and keep warm. Heat up the oil in the wok and quickly fry the uncooked Spinosiniuntil they become slightly hazel coloured.
  • Drain and place them in the boiling vegetable stock, leaving them there until they have absorbed all the liquid.
  • Mix the pasta with the grilled ragu sauce and place on the plates, garnishing with some finely sliced truffle.

Notes

Recipe credit: Chef Igles Corelli
Keyword Chicken with Pesto Soup, Grilled Beef, Pasta, Pasta Sauce, Ragu
Tried this recipe?Let us know how it was!

Related News

French Macarons-2
Desserts & Sweet Treats

French Macarons

These incredible French macarons are the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear.

Read More »

Leave Your Comment

x