"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Thursday, April 26, 2012

Recipes–Pappardelle a la Crème

Pappardelle – thin, long, wide egg noodles – are a bit difficult to find and you can easily use fettucini.  However, pappardelle are special because when made the Italian way are almost translucent, delicate, and flavorful on their own; and it is a special treat to use them.

The foundation for the recipe is a simple cream sauce – that is a mix of cream, sour cream, and yoghurt; and the other ingredients can be either beef, pork, or sausage.  Especially when made with pork or sausage, this dish is classically Tuscan.  The following recipe is for beef or pork.  I will discuss sausage later.

Pappardelle a la Crème

1/2 lb. pappardelle (they usually come in half-pound packages, enough for two people

3/4 cup half-and-half

2 Tbsp. sour cream

1 Tbsp. whole milk yoghurt

1/4 lb. lean beef or pork, chopped by hand into small (1/8” pieces)

1 tsp. thyme

1 tsp. oregano

1 tsp. rosemary

3 lg. cloves garlic, chopped medium-fine

2 Tbsp. olive oil

Salt and ground pepper

1/4 cup freshly grated parmesan cheese

- Sautee the garlic and spices in the olive oil for about 8 minutes

- Chop the meat and add to the sautéed spices

- Cook until the meat is thoroughly cooked, but not dry and overcooked, about 10 min.  Stir frequently to assure even cooking

- Add the cream, sour cream, and yoghurt, and stir well.  Add about 10 grindings whole black pepper.  Simmer for about 15 minutes stirring occasionally.  Adjust for taste

- Cook the pappardelle which should require about 5 minutes, but check for al dente

- Serve over pappardelle, add grated cheese, and few grindings of black pepper and serve.

Sausage is particularly tasty with this recipe.  Take two Italian-style sausages, hot or mild to your taste, and remove the meat from the casings.  Then follow the recipe above, sautéing the sausage in olive oil and garlic,  but do NOT add any spices since the sausage is already spiced. 

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