Pasta with Beef Carpaccio, Tomatoes and Sage
Pasta with beef carpaccio, tomatoes and sage is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g beef fillet (ready to cook)
- 700 g tomatoes
- 4 stems sage
- 400 g taglierini pasta
- Salt
- 2 Garlic cloves
- olive oil
- 100 ml dry white wine
- black pepper (freshly ground)
- 60 g freshly grated Parmesan
Instructions
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1.
Wash the beef fillet, pat it dry, trim and wrap tightly in plastic wrap then aluminum foil. Twist the ends together and place the meat in the freezer for 4 hours.
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2.
Meanwhile, blanch the tomatoes, shock them, peel, quarter, seed and dice into small cubes. Rinse the sage, shake dry and pick off the leaves.
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3.
Cook the pasta in boiling salted water until al dente.
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4.
Peel and finely chop the garlic; sauté in a hot pan with 2 tbsp oil until translucent. Add the tomatoes and sage, pour in wine, simmer for 2-3 minutes, season with salt and pepper. Drain the pasta, let it dry slightly and toss with the tomato mixture.
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5.
Unwrap the carpaccio from the foil, slice thinly using a mandoline or sharp knife, arrange overlapping slices around the edge of the plate. Place the pasta in the center and sprinkle with freshly grated parmesan before serving.
