Pappardelle with Tuscan beans, wine reduction and steak extract

  • Starter
  • medium
  • 5
  • 1 hour 30 minutes, plus 24 hours dehydrating and simmering

PT1H30M

PT24H

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Ingredients

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Imperial

Steak extract

  • 1 beef bone, from a steak, plus various beef trimmings
  • 1 carrot, cut into large pieces
  • 1 stick of celery, cut into large pieces
  • 1 onion, preferably from Certaldo, cut into large pieces
  • 3 sprigs of thyme
  • 1 veal shank, blanched in boiling water
  • extra virgin olive oil, from Tuscany
  • 100g of tomato paste
  • 750ml of red wine

Cabbage powder

Pappardelle pasta

Tuscan beans

Wine reduction

Garnish

  • 2 slices of bread, Italian-style and preferably a few days old
  • 2 sprigs of thyme
  • 1/2 onion, diced
  • olive oil, for frying
1
For the steak extract, roast the steak bone and the beef trimmings over glowing embers (preferably using olive wood). Place the vegetables in a casserole, sauté in olive oil and add the tomato paste. Add the herbs, bones and the blanched shank. Add enough water to cover and simmer for at least a day
  • 1 beef bone, from a steak, plus various beef cuts
  • 1 carrot, cut into large pieces
  • 1 stick of celery, cut into large pieces
  • 1 onion, preferably from Certaldo, cut into large pieces
  • 3 sprigs of thyme
  • 1 veal shank, blanched in boiling water
  • extra virgin olive oil, from Tuscany
  • 100g of tomato paste
2
Start the cavolo nero powder on the same day as the steak extract. Blanch the cavolo nero in boiling salted water for 3 minutes then place in iced water. Drain well then transfer to a dehydrator overnight
3
Once completely dry, blitz in a blender until it becomes a powder
4
When ready, pass the beef stock through a fine mesh sieve or muslin. Reduce the wine to a third of its original volume, add to the beef stock and season to taste with salt
5
To make the pappardelle, place the flours in a bowl and make a well in the centre. Add the eggs and bring together, kneading until the dough is smooth and elastic. Wrap in cling film and refrigerate for 1 hour
6
When rested, roll the dough through a pasta machine until 1/2mm thick, then cut into wide strips. Sprinkle with the dehydrated cabbage powder and allow to dry outside
7
To prepare the beans, sauté the garlic and sage in a pan with extra virgin olive oil. Remove the garlic and sage and add the beans with their water. Cook well, then blend until smooth and add more olive oil
8
For the wine reduction, simmer all of the ingredients in a small saucepan until a thick syrup in obtained
9
Coarsely grate the stale bread and then sauté with olive oil, thyme and onion in a frying pan until golden brown
  • 2 slices of bread, Italian-style and preferably a few days old
  • olive oil, for frying
  • 2 sprigs of thyme
  • 1/2 onion, diced
10
To serve, cook the pasta in salted boiling water until al dente. Drain, then finish cooking in a saucepan with a few ladlefuls of the steak extract. Add a drizzle of olive oil to finish
11
Add a swipe of red wine reduction and place a circle of the bean purée on top. Add a mound of pappardelle and sprinkle over the crispy breadcrumbs
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