Pappardelle

€16

Ossobuco Ristorante · Granada

Pappardelle with six-hour beef ragù, scamorza, and Roman Pecorino.

Cereals containing gluten
Eggs
Milk
Celery
Sulphur dioxide and sulphites

Nutrition

≈ 700 kcalper portion of about 450 g

Protein20%
20%
Fat41%
41%
Carbohydrates40%
40%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Wide, flat pasta ribbons served with a slow-cooked beef ragù, scamorza cheese, and pecorino.

Cuisine: Italian (Roman)

Typical ingredients

pappardelle
beef
tomato
scamorza
pecorino romano

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

Origin: Italy

Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy.

Excerpt from the Wikipedia article “Pappardelle” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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Pappardelle: where else to eat it Back to the menu of Ossobuco Ristorante