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Sliced Sirloin & Rustic Fresh Pasta

Sliced Sirloin & Rustic Fresh Pasta

High grade sirloin (such as New York or Kansas City strip)
Blended oil for searing
Salt & pepper to taste

Fresh Pasta:

1 3/4 c. AP flour
3 whole eggs
Pinch of salt

Sauce:
Finely chopped fresh parsley
Butter
Minced fresh garlic

In a hot sauté pan with oil, sear seasoned sirloin to medium and allow to rest and reserve for later.

Place flour on clean flat surface, make a well and place eggs and salt in center. Slowly with hands or fork start to form a dough. Once dough is formed, wrap in plastic wrap and let rest for up to 3 hours. Then with a pasta machine, cut pasta into desired shape and cook in salted roiling boil water until done. Drain & reserve.

Place cooked pasta in the same sauté pan and on medium heat, add parsley, butter, & garlic until a light sauce develops. Place pasta in a large serving bowl. Slice sirloin on the bias and lay on top of the pasta and sauce.

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