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Caliente-Mami
Delicious pappardelle with steak and basil oil
Pappardelle with mushrooms, cherry tomatoes, garlic, steak, basil, olive oil and Parmesan cheese.
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Ingredients
Directions
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Let the steak come to room temperature.
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Cut the mushrooms into slices, the tomatoes in half and the garlic fine.
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Heat the oil in a frying pan and fry the mushrooms for 15 min. On medium heat.
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Add the tomato and garlic for the last 2 minutes. Season with pepper and salt.
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Meanwhile, cook the pappardelle according to the instructions on the packaging.
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Heat the oil in a frying pan and fry the steak in 5 min. Rosé. Turn halfway. Remove from the pan and leave on a plate under aluminum foil for 5 minutes.
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Cut the steak into thin slices and season to taste with pepper and salt.
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Meanwhile, grate the cheese. Put the basil in a tall cup and leave a few leaves for the garnish.
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Add the oil and puree until smooth. Season with pepper and salt.
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Drain the pappardelle and scoop with the basil oil through the mushroom mixture. Add some cooking liquid to make it smoother.
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Divide the steak, Parmesan cheese and the rest of the basil over the pappardelle. Serve immediately.
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Nutrition
745Calories
Sodium8% DV195mg
Fat60% DV39g
Protein74% DV37g
Carbs20% DV59g
Fiber24% DV6g
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