Steak Mafaldine with Gremolata
inspired by ossobuco, in a rich tomato sauce
Mafaldine, also called reginette (meaning "little queens" in Italian), is a pasta shape named after Mafalda of Savoy, an Italian princess from the early twentieth century.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
½ piece
Onion
1 piece
Beef tomato
½ piece
Carrot
1 piece
Garlic
½
Tomato paste
1 piece
Bay leaf
90 g
Mafaldine
(Contains Wheat May be present Egg, Soy)
5 g
Fresh curly parsley
(May be present Celery)
¼ piece
Lemon
Not included in your delivery
75 milliliters
Low sodium beef stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Red wine vinegar
½ teaspoon
Sugar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature. Dice the onion, tomato and carrot. Crush or mince the garlic. Prepare the stock.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer in lycopene!
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion and carrot with half of the garlic for 3 - 4 minutes. Add the tomato paste and fry for another minute, then add the tomato, stock, red wine vinegar, sugar and bay leaf. Mix well to combine, then cover with the lid and allow to simmer for 10 minutes.
Boil plenty of salted water in a large pot or saucepan and cook the mafaldine for 7 - 9 minutes. Reserve some of the pasta water, then drain and set aside.
Chop the parsley and zest the lemon. In a small bowl, combine the parsley with the rest of the garlic and 0.5 tsp lemon zest per person. Add extra virgin olive oil as preferred and season to taste with salt and pepper.
Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil. Transfer the cooking juices to the vegetables in the other pan and mix well.
Transfer the mafaldine to the sauce and mix well to combine, adding the reserved pasta water as necessary. Slice the steak into thin strips. Serve the mafaldine on deep plates and top with the steak. Finish with the gremolata.