Homemade pappardelle with vegetable sauce and Parmesan foam - Quick, good and delicious

Homemade Papardelle with Vegetable Sauce and Parmesan Espuma

Details

• Servings: 4
• Calories: 650 kcal per serving
• Preparation time: Total: 1 hour (30 minutes preparation, 30 minutes cooking time)

Utensils

• Bowl
• Rolling pin
• Pot
• Pan
• Espuma siphon
• Strainer

Ingredients

For the dough

• 300 g flour
• 3 eggs
• 1 tbsp olive oil
• Salt

For the sauce

• 200 g carrots
• 200 g zucchini
• 200 g bell pepper
• 150 g cherry tomatoes
• 2 cloves garlic
• 1 onion
• 200 ml vegetable broth
• 100 ml cream
• 1 tbsp butter
• Salt and pepper
• 1 bunch basil

For the Parmesan espuma

• 200 ml milk
• 100 ml cream
• 50 g Parmesan, grated
• 1 tsp lemon juice
• 2 tbsp crème fraîche
• Nutmeg
• Salt and pepper

Preparation

Prepare papardelle dough

Mix flour, eggs, olive oil, and a pinch of salt into a smooth dough. Wrap in cling film and let it rest for 30 minutes.

Shape papardelle

Roll out the dough thinly and cut into wide strips. Cook the papardelle al dente in plenty of salted water.

Prepare vegetables

Cut carrots, zucchini, and bell pepper into small pieces. Halve the cherry tomatoes. Finely chop garlic and onion.

Prepare vegetable sauce

Heat butter in a pan, sauté onion and garlic. Add vegetables and sauté. Deglaze with vegetable broth and cream and let simmer for 10 minutes. Season with salt and pepper.

Prepare Parmesan espuma

Heat milk, cream, and grated Parmesan in a pot until the cheese is melted. Season with salt, pepper, nutmeg, and lemon juice. Strain through a fine sieve and fill into an espuma siphon. Insert two gas cartridges and shake well.

Serve

Mix papardelle with the vegetable sauce and plate. Distribute the Parmesan espuma on top and garnish with fresh basil.

Our recommendation

Serve this dish with a fresh green salad and a glass of white wine, such as Chardonnay or Sauvignon Blanc.

Decoration tips

• Garnish the plates with fresh basil leaves.
• Use colorful bell peppers to add a vibrant touch to the dish.
• Add a few edible flowers to make the dish even more appealing.

5 Tips from the Pro

1. Use fresh and seasonal vegetables for the best flavor.
2. Knead the pasta dough well so that it becomes nice and elastic.
3. Cook the papardelle in plenty of salted water to prevent sticking.
4. Cut the vegetables into even pieces for uniform cooking.
5. Shake the espuma siphon vigorously to achieve a nice, airy espuma.