PAPPARDELLE WITH CHIANINA BEEF RAGOUT
Leonardo Pellacani
Gluten-free
Menù Ingredients
600 g Dried egg pappardelle*
to taste Parmigiano Regginao
For 6 serves
Cook the pappardelle in salted boiling water. In a pan, heat the Chianina beef ragout. Once cooked, drain the pappardelle and sauté them with Chianina beef ragout. Finish as desired with a sprinkling of grated Parmigiano Reggiano.
* By replacing the pappardelle with the ‘Gluten-Free’ label, the preparation becomes gluten-free.
