Cooking together on Sunday morning

Do you cook with your partner? I often cook with Richard, my husband, because we both love cooking.

And the way it works better for us, it’s when we work at different things while creating a final product, like this stracotto.

Richard was inspired by Jamie’s programme about Italy to make this meat dish and I’ve made some pappardelle.

He started cooking a largish piece of brisket of beef, browning it in a large pan with olive oil; then he added pancetta and a soffritto of onion, carrot and celery, and then three cloves of garlic and two chillies, and cooked them for a few minutes, then added passata, raw tomato sauce and several slugs of red wineHe then added some dried porcini mushrooms that had been rehydrated with a little boiling water, and then the juice from the mushrooms as well. He brought it to the boil, and then simmered it for an hour last night.  This morning he started to cook it again at 10.30 and it was ready after 3 hours. He cut the meat into slices, and boiled the sauce at a high temperature to burn off some of the liquid.


My contribution was pappardelle, above:

Made with 100gr of 00 flour per egg, pappardelle are large, broad, flat pasta from Tuscany. The name derives from the verb “pappare”, to gobble up! I cooked them in boiling water with salt for only 2 or 3 minutes, then I drained them.

We served the pasta and then added a ladle of the rich sauce with a slice of meat on top. Delicious. Buon appetito!