Cookbook
Handmade Beef Cheek Panzotti with Greens, Parmesan and Lemon

Handmade Beef Cheek Panzotti with Greens, Parmesan and Lemon

  • 15 min
  • 770 calories

Vesuvio pasta is handmade, locally. Attention to detail like the use of traditional knife skills rather than a mincer and the sourcing of local quality produce, make Vesuvio the company that it is today. We've paired their divine beef cheek panzotti with some simple sauteed greens, lemon and parmesan, to let this hero pasta shine.

Ingredients

  • 1 400g Pack of Beef Cheek Panzotti
  • 50 g of Parmesan (Shredded)
  • 1 Small Bunch of Flatleaf Parsley
  • 1 of Lemon
  • 1 Bunch of Broccolini
  • 13 Bunch of Tuscan Kale
  • 1 Tbsp of Butter (pantry)

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Step-by-step instructions

Step 1

Prepare Ingredients:

Put a large pot of salted water on stove and bring to a boil (for cooking the pasta in step 3). Trim ends from broccolini and cut in half. De-stem kale (discard stems) and roughly chop leaves. Zest lemon and cut in half. Pick parsley leaves and roughly chop (discarding stems).

Step 2

Saute Greens:

Heat a drizzle of olive oil in a deepsided pan over medium-high heat. Add butter and as it starts to foam, add the broccolini and kale, cooking for 3-5 minutes until just tender, wilted slightly and bright green. Squeeze over lemon juice to taste.

Step 3

Cook Pasta:

Add pasta to the pot of boiling water and cook for 3-4 minutes. Drain, reserving a few tablesoons of cooking water.

Step 4

Finish Pasta:

Add cooked pasta to the pan with greens, along with lemon zest (to taste) and half the parmesan and parsley. Heat for a further minute. Taste and adjust seasoning if necessary. If yours is a little dry - add a tbsp or 2 of reserved cooking water.

Step 5

You Plate It:

Divide pasta and greens between bowls and garnish with remaining parmesan and parsley. Enjoy!

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