My Saveurs and Jamie Oliver magazines are mailed to France and I miss them when I’m in Stuttgart. In addition, I don’t read or speak German, so the bookstores that I love are off limits when I’m there. If it wasn’t for the internet, I’d have no life at all 🙂
Well I’m back in France with my magazines, I’ve bought a new cookbook and I think I’ll do Jamie for a while.
Today’s inspiration comes from the Italian issue of Jamie magazine (June 2013). The British chef featured is Theo Randall of the InterContinental London. I adjusted the recipe a bit but it was mostly about quantity. You’ll have to buy the magazine if you want the exact recipe; but that’s okay, it’s a great issue.
Pappardelle with Beef Fillet
1 red onion, chopped
2 celery branches, chopped
3 huge garlic cloves, chopped
1 1/2 tsp fresh rosemary, chopped
3 tbsp olive oil
1 lb beef fillet, cut into strips
1 cup red wine
1 big ole can of peeled plum tomatoes
2 tbsp butter
1 lb fresh pappardelle, cooked and drained
1 handful of cherry tomatoes, cut in half
Saute the onion, celery, garlic and rosemary in the olive oil until the vegetables are soft. Add the beef and continue to saute until the meat is just cooked.
Add the wine and canned tomatoes, bring to a boil, then simmer for 30-40 minutes. Remove from flame, stir in the butter, then toss with the pappardelle and cherry tomatoes.