Rinse, cut off woody end of stem, slice in half lengthwise and pat
dry.
Sweet Pepper
Cut into attractive thin strips about 2 inches long; this
ingredient is for appearance only and may be omitted.
Beef
Slice thinly into 1x2½ inch strips unless purchased as cut for
stroganoff. Place flour in large bag. Add Nutmeg, Pepper, Salt,
Paprika, Bouquet Garni. Add Beef strip-
by-strip (so slices don't clump together). Seal bag tightly and
"shake" (the bag!) to cover all the slices with the seasoned flour.
As the water for the pasta first begins to boil, melt the butter in a large sauté pan over low heat.
Add the cream to the butter and let it warm.
At the same time, salt the pasta water and cook the fresh pasta until al dente.
Drain the pasta and mix thoroughly with the butter and cream, keeping the sauté pan over low heat.
Add the Parmigiano-Reggiano and toss until sauce thickens slightly.
Season with fresh pepper and nutmeg.
Remove from heat and serve immediately with additional grated Parmigiano-Reggiano at the table.
Serves 4-6
Cooking and Assembly:
Time = 25 minutes
Heat skillet to low-medium heat (3 on 10-scale).
Melt half the butter in skillet.Add the Onion and Garlic to the
skillet and cook slowly until transparent. Remove the Onion and
Garlic mix from the skillet and set aside in the heatproof dish.
[The Fanny Farmer Cookbook, 1983,
as adapted by Ted Bennett]
