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Verse pappardelle met kalfsstoof

Verse pappardelle met kalfsstoof

Verse pappardelle met kalfsstoof

met bleekselderij, rode wijn en pecorino

De pappardelle komt rechtstreeks uit De Pastafabriek, een Italiaans familiebedrijf waar iedereen met passie en liefde werkt voor de beste verse pasta in jouw box.

Tags:

Extra Veggies

Allergens:

Selderij

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

1 piece

Garlic

0.3 piece

Carrot

2.5 stalk

Celery

60 milliliters

Red wine

150 g

Veal stew

½ can

Tinned cherry tomatoes

½ sprig

Fresh rosemary

1 piece

Bay leaf

125 g

Fresh pappardelle

10 g

Grated Pecorino DOP

Not included in your delivery

to taste

Salt and pepper

1 tablespoon

Olive oil

Nutrition Values

Calories851 kcal

Energy (kJ)3560 kJ

Fat22 g

Saturated Fat6 g

Carbohydrate93 g

Sugar16 g

Dietary Fiber10.4 g

Protein53 g

Salt3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole

•Pan with Lid

Cooking Steps

Voorbereiden

1

Snipper de ui en pers de knoflook of snijd fijn. Snijd de wortel in zeer kleine blokjes en snijd de bleekselderij in dunne halve maantjes.

Tip: Bleekselderij zit bomvol vitamine A en C, en calcium. Lekker in dit gerecht, in soep, risotto of als snack met een dip. Naast de bleekselderij zit er ook veel vitamine A in de wortel.

Groenten bakken

2

Verhit 1 el olijfolie per persoon in hapjespan op middelmatig vuur. Fruit de knoflook en ui in 2 – 3 minuten glazig. Voeg de wortel en de bleekselderij toe en bak nog 4 – 6 minuten.

Stoof maken

3

Blus de groenten af met de rode wijn. Voeg de kalfsstoof en de cherrytomaten toe.

Stoven

4

Voeg het takje rozemarijn en het laurierblad toe. Breng zachtjes aan de kook en stoof 15 – 20 minuten. Voeg eventueel extra rode wijn toe wanneer de stoof te droog wordt, of kook iets langer als hij nog te vochtig is. Breng indien nodig op smaak met peper en zout.

Pappardelle koken

5

Breng in een pan met deksel ruim water aan de kook. Trek de pappardelle voorzichtig los van elkaar en kook de pappardelle vlak voor serveren in 4 – 6 minuten gaar.

Serveren

6

Haal het takje rozemarijn en het laurierblad uit de stoof. Verdeel de pappardelle over diepe borden en schep de kalfsstoof erop. Garneer met de geraspte pecorino.

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