200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Sulfiet
MosterdSummer Spezzatino
With an Italian chef in the kitchen, a summer dish from her homeland is a must! We prepare this beef stew in classic Italian style, using high-quality beef (better living 2 stars), pancetta, fresh bay leaves, sage, and rosemary, red wine, and garlic. Accompanying this is blanched heritage carrots in three colours, dressed with parsley vinaigrette and lemon. Served with al dente pasta in a rocket pesto. Enjoy!
Bacon, Beef chuck (better living 2 stars), yellow carrot, purple carrot, carrot, spinach, white onion, celery, garlic, red pepper, lemon, fresh bay leaf, parsley, rosemary, sage, conchiglie rigate pasta, butter, wheat flour, Dijon mustard, tomato purée, red wine, organic vegetable stock, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the pasta and the spezzatino (beef stew) loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the heritage carrot salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pasta and the spezzatino (beef stew) covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the heritage carrot salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.