Slow-cooked veal ribeye wrapped with basil and Cabrales cheese, with pappardelle and tomatoes

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal ribeye

Difficulty: *

Cooking methods: oven roasted

Source: edgar buhrs culinair

Preparation

Preheat the oven to 80°C (176°F). Place the tomatoes on a baking tray. Mix with the Italian herbs, garlic and 2 tbsp of olive oil, and place in the oven. Cover saran wrap with basil and lay thin slices of Cabrales cheese on top, followed by the ribeye. Sprinkle with freshly ground pepper and roll into a tight package. Place on a dish and then in the oven with the tomatoes. Cook until a core thermometer reads approx. 54°C (129°F).

Remove from the oven and let the meat cool for approx. 10 minutes. Cook the pasta in plenty of salted water. Drain and add a dash of olive oil. Salt to taste. Unpack the rib-eye and carefully cut into 2cm-thick slices. Serve on warm plates next to the pappardelle. Garnish with the tomatoes.

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