Buy all ingredients right below the recipe
INGREDIENTS
- 400 g fresh pappardelle pasta
- 300 g minced pork shoulder or belly
- 50 g finely chopped onion
- 40 g butter
- 30 g grated Parmesan
- 250 ml cream, min. 31%
- 80 ml dry white wine
- 10 leaves flat-leaf parsley
- 1 teaspoon turmeric
- 1 teaspoon finely chopped rosemary
- 2 bay leaves
- freshly ground pepper
- 2 tablespoons salt and salt to season the meat
WINE PAIRING
- You will appreciate pasta most in combination with light, fresh wines. You can choose sparkling, white, or rosé.
INSTRUCTIONS
- 1Cook the pasta al dente in a large amount of water with 2 tablespoons of salt.
- 2In a bowl, mix the meat, rosemary, wine, salt, and pepper.
- 3In a pan over medium heat, melt the butter and sauté the onion. Add the meat mixture and sauté for 3 minutes, stirring frequently. Add the bay leaf and sauté for another 2 minutes.
- 4Add the turmeric, sauté for 30 seconds, stirring constantly, then pour in the cream and let it simmer for 1 minute, stirring frequently. Add the Parmesan, mix, and immediately remove from heat. Add the cooked pasta and mix thoroughly.
- 5Finely chop the parsley leaves and sprinkle them over individual portions of pasta.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef