The Fettuccine with Sliced Beef Ragù and Chicory, is a really delicious first course, particularly suitable for Christmas lunch. A worthy alternative to fettuccine with ragù, rather than lasagna or cannelloni, and definitely quicker. It is a recipe born from recycling leftovers I had in the fridge. From Saturday dinner, there were small pieces of sliced beef left, with two tablespoons of sautéed chicory. So, on Sunday morning, when I was preparing for lunch, I thought that was a great combination for a first course. Without a second thought, I cracked two eggs and with a bit of flour, I quickly made the fettuccine as well. The result at the table was excellent, and in this way, I managed not to throw away the leftovers. Grated pecorino romano then, was the icing on the cake. With leftovers, most of the time, you can come up with excellent delicacies.
Here are some tasty first course recipes, to prepare for Christmas lunch:
- Cuisine: Italian
Ingredients
- 14.1 oz egg fettuccine
- 14.1 oz sliced beef
- 21.2 oz chicory
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste chili pepper
- to taste salt
- to taste grated pecorino romano
Tools
- 1 Pan
- 1 Pot
- 1 Knife
- 1 Cutting board
How to Prepare Fettuccine with Sliced Beef Ragù and Chicory
To prepare Fettuccine with Sliced Beef Ragù and Chicory, organize your workspace with all the ingredients already measured out.
This way you will have everything at hand, and your work will be simpler and faster.
Start with the Sautéed Beef Slices so that they can cool down and be easier to handle.
Remember not to overcook them even if you don’t like rare meat, because it will be reheated.
Then move on to the chicory: after cleaning it, wash it thoroughly to remove any possible soil residue.
Boil it in a large pot, then let it drain in a colander.
In a second non-stick pan, add 2 tablespoons of extra virgin olive oil, 1 clove of garlic, and let it sauté.
Add the chicory, previously chopped into small pieces, and season with salt and chili pepper to taste.
Once cooked, cover the pan with a lid and move on to the beef slices.
With a small knife or a pair of scissors, clean the steak, removing any fat or sinew you encounter.
Cut it into tiny cubes and toss it over the sautéed chicory.
Boil the fettuccine and after draining them, keeping a cup of cooking water aside, add them to the sauce.
Toss them in the pan just until they are well dressed.
If the mixture seems too dry, add a little of the pasta cooking water.
Serve your Fettuccine with Sliced Beef Ragù and Chicory immediately, sprinkling them with grated pecorino romano.
Tips, Variations, and Storage
If you have leftovers, store them in the fridge and reheat them in a pan: they will be even tastier.
You can prepare the Sliced Beef Ragù and Chicory the day before, and then wait for it to reach room temperature before cooking the fettuccine.
You can prepare the Sliced Beef Ragù and Chicory the day before, and then wait for it to reach room temperature before cooking the fettuccine.
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