Traditional regional recipes of the riviera


beef with pine kernel



for 4 persons

300grs of fresh pasta

1 large spoonful of olive oil.

4 fillets of beef (160grs each)

80 pine kernel

salt, pepper

for the sauce:

a bunch of basil

a clove of garlic

2 tomatoes

50grs of pine kernel

20cls of olive oil

Recipe provided by :

Beef with pine kernel

pistou sauce

Pick, wash and drain the basil's leaves. Boil the tomatoes for about 30 seconds.
Peel the skin off, remove the seeds, mash them.

Put the basil, the garlic, the tomatoes, 20grs of pine kernel and olive oil in a mortar.

Grind them together until you get a homogeneous paste. Season with salt and pepper

Put the pasta with a large spoonful of olive oil in a large pan filled with salted water.

Drain the pasta carefully when cooked 'al dente' (a bit tough).
Put the pasta in a pan, add the pistou sauce, store in a warm place.
Place 20 pine kernels inside each fillet of beef with a knife, cook them with butter or oil according to your taste, then season with salt and pepper.

Put some pasta in each plate, a fillet of beef on the top. Serve immediately.

Vue mer : crédit photo Aseed