Pappardelle Recipe
beef ragù, zucchini flowers, foie gras butter, sweet peppers
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Ingredients
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Pasta
Beef Ragù
Zucchini Flowers
Foie Gras Butter
Sweet Peppers
Method
Pasta Preparation
- 1
Cook the Pappardelle
In a large pot of salted boiling water, add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
Beef Ragù
- 2
Make the Ragù
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
- 3
Add Garlic and Beef
Stir in the minced garlic and ground beef. Cook until the beef is browned, about 8-10 minutes.
- 4
- 5
Add Tomatoes and Season
Add the crushed tomatoes, salt, black pepper, oregano, and bay leaf. Stir well and let the ragù simmer on low heat for about 30-40 minutes.
Zucchini Flowers
- 6
Prepare Zucchini Flowers
Gently rinse the zucchini flowers under cold water. Pat dry and set aside.
Foie Gras Butter
- 7
Make Foie Gras Butter
In a small bowl, combine the softened unsalted butter and foie gras. Mix until well blended and smooth.
Assembly
- 8
Combine Ingredients
In the skillet with the ragù, add the cooked pappardelle and toss to coat the pasta evenly in the sauce.
- 9
Add Zucchini Flowers and Peppers
Gently fold in the zucchini flowers and diced sweet peppers. Allow to heat through for 2-3 minutes.
- 10
Finish with Foie Gras Butter
Remove from heat and stir in the foie gras butter until melted and incorporated into the pasta.
- 11
Serve
Plate the pappardelle and garnish with additional black pepper if desired. Serve warm.
