Pasta Farnese

Why Pasta Farnese? I have no idea. The Farnese were a medieval Italian aristocratic family who numbered amongst their members the Dukes of Parma, but they vanished into obscurity in the 18th Century and why their name should be attached to this dish I really cannot say. Suffice for now that it is rich and sumptuous as were the Farnese in their heyday.



1 cup beef stock.

1 tablespoon tomato paste.

1½ cups chopped mushroom.

25g butter.

¼ cup olive oil.

300g thinly sliced beef fillet medallions.

Salt to taste.

Freshly ground black pepper.

½ cup beef stock.

½ cup fresh cream.

Long, fresh pasta e.g. fettuccine or spaghetti.

2 tablespoons chopped fresh parsley.



Mix the stock and tomato paste together and set aside. Prepare the mushrooms and set aside.



Bring a pot of hot salted water to the boil. Heat the oil and butter together in a skillet over a hot flame. Sauté the medallions to taste, remove and keep warm. Add the mushrooms to the pan and stir fry until soft, adding salt and pepper to taste. Add the stock and simmer for a few minutes.

Meanwhile, place the pasta in the boiling water and cook until done [usually 3-4 minutes]. While it is cooking, return the medallions to the pan to heat them through and stir in the cream. Drain the pasta and share between two deep plates, and top with the medallions and mushroom sauce. Serve immediately garnished with the parsley.


Serve with: A crunchy green salad.


Serves: 2.


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