We use cookies to help this site deliver the best possible experience.   Remove this notice.

Fettuccine with cavolo nero, beef and capers Recipe

Ingredients for people

  • Fettuccine : 750 g
  • Rump steak (200g) : 3 whole
  • Capers in vinegar : 10 g
  • Flat leaf parsley : 0.25 bunch
  • Red onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Grated parmesan : 50 g
Method
  • 1

    Peel and finely dice the onion and the garlic. Pick the leaves from parsley and chop them finely. Thinly slice the beef. Wash and slice the cavolo nero. Grate the parmesan.

  • 2

    Cook the pasta in boiling water for 10 minutes or until soft. Heat a sauce pan until hot and add the olive oil.
    Add the sliced beef and stir fry for 2 minutes. Add the diced onion and garlic and cook for 1 minute.
    Add the cavolo nero and the capers and cook until the cabbage has wilted. Add the chopped parsley and season with salt and pepper. Serve immediately and finish with the grated parmesan.

Chef's tip

«If you cannot source cavolo nero use a different cabbage like Savoy instead.»

Fettuccine served with stir fried rump steak with cavolo nero and capers.

Rate this recipe :

(11 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

·
Toutes nos recettes dans la même thématique