Free Delivery on orders €50 and over

Free Delivery on orders €50 and over

Free Delivery on orders €50 and over

PASLING-N4 Category

Linguine (500g)

3.75

Out of stock

Product Description

This pasta has a wide, flat, and thin body and has a shape of thick spaghetti and a wide noodle. Linguine is originated from Campania, Italy. And, its name, translated from Italian means „little tongues“.

Cooking time: 7-8 min.

Tagliatelle with Beef sirloin and Portobello mushrooms

Ingredients:
1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
500gr Benedetto Cavallieri Linguine
1 to 2 tablespoons olive oil
2 large cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
2 tablespoons thinly sliced fresh basil leaves

Cooking:
Cook pasta according to package directions; drain. Keep warm.
Meanwhile trim fat from beef Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.

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