Fusilli with marjoram flavored veal sauce with parmigiano reggiano and lime

471 Views
 
Livello MASTERY
30 min
472 Views
 
Livello MASTERY
4 Persone
30 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Fusilli

10 oz veal

1 carrot

1 yellow onion

1 pinch marjoram

salt and pepper to taste

1 cup Parmigiano Reggiano

2 limes

4.5 tbsp extra virgin olive oil

 

Preparation

Dice the veal meat.

Clean, wash and chop all the vegetables and the marjoram.

Put them in a casserole on medium heat, add the extra virgin olive oil and sauté the vegetables, add the meat and continue sautéing.

Douse with the lime juice and let evaporate.

Continue cooking by adding a little water at a time, adjust salt and pepper.

Cook the pasta abundant salted water, drain and sauté with the sauce just prepared, the extra virgin olive oil  and the grated lime zest.

Plate the pasta with a sprinkle of Parmigiano Reggiano.

Winter Dry
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