BEEF CREAM RAGOUT WITH CORNETTI RIGATI, MUSHROOMS AND PEAS
BEEF CREAM RAGOUT WITH CORNETTI RIGATI, MUSHROOMS AND PEAS (4 servings) Ingredients 400 g Adriana Pan-cooked Cornetti Rigati 500 ml cooking cream 300 g beef
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Ingredients
- 400 g Adriana Pan-cooked Cornetti Rigati
- 500 ml cooking cream
- 300 g beef sirloin
- 300 g oyster mushrooms
- 100 g fresh peas
- 20 g flat-leaf parsley
- 1 clove of garlic
- 30 g Parmigiano Reggiano
- 50 ml olive oil
- salt
- pepper
- flat-leaf parsley for garnish
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