1242 W. Lake St.
Pappardelle alla Toscana
2 lbs. flour
2.75 oz. wine
salt to taste
Mix all the ingredients together in a large bowl. Once dough has a shape, place on floured surface. Knead the dough until elastic and a bit sticky. Cut the dough in pieces. 1 1/2 oz. Slightly flatten pasta and then run through machine. Using a pizza cutter cut pasta into 1 inch slices.
4 oz. Provimi veal tips
1 oz. dry porcini mushrooms, chopped
2 oz. plum tomatoes, canned
1 oz. vodka
1 teaspoon onion, chopped
1 teaspoon garlic, minced
2 oz. heavy whipping cream
1 Tbs extra virgin olive oil
salt and pepper to taste
Over medium heat, warm a large pan. Add olive oil, garlic, onion until browned. Add veal tips and mushrooms. Sauté for a minute. Add vodka, tomatoes and heavy whipping cream. Cook for 4 minutes. Add your pasta. After a quick stir, plate.
Must use Provimi veal. It is the best to our standards.
If you don’t have time to make your own pasta, use a high quality pasta. Makes all the difference.
Make sure to use dry porcini mushrooms. Allow them to soak for 15 minutes before use.
If you don’t have a pasta machine flatten pasta with a rolling pin.