Pappardelle with Braised Beef, Port Wine and Blue Cheese | RICARDO

Name: Pappardelle with Braised Beef, Port Wine and Blue Cheese | RICARDO
Ingredients: 1 lb (454 g) boneless beef blade roast, fat removed and diced; 2 tablespoons (30 ml) butter; 1 onion, chopped; 2 cloves garlic, chopped; 1 cup (250 ml) port wine; 2 cups (500 ml) beef broth; 3 dried dates, pitted and diced; Salt and pepper; 3/4 lb (375 g) pappardelle; 1 1/2 cups (375 ml) baby arugula, thinly sliced; 2 tablespoons (30 ml) cold butter, diced; 3 oz (85 g) crumbled blue cheese (Ciel de Charlevoix, Blue Benedictine, Blue d’Elizabeth, etc.); 3 tablespoons (45 ml) walnuts, toasted and chopped

www.ricardocuisine.com

Ricardo's recipe : Pappardelle with Braised Beef, Port Wine and Blue Cheese

View Original

Share this recipe:

Ingredients

1 lb (454 g) boneless beef blade roast, fat removed and diced
2 tablespoons (30 ml) butter
1 onion, chopped
2 cloves garlic, chopped
1 cup (250 ml) port wine
2 cups (500 ml) beef broth
3 dried dates, pitted and diced
Salt and pepper
3/4 lb (375 g) pappardelle
1 1/2 cups (375 ml) baby arugula, thinly sliced
2 tablespoons (30 ml) cold butter, diced
3 oz (85 g) crumbled blue cheese (Ciel de Charlevoix, Blue Benedictine, Blue d’Elizabeth, etc.)
3 tablespoons (45 ml) walnuts, toasted and chopped