Bosco alla Bistecca

Earthy, rich and unapologetically indulgent. Tender slices of seared steak meet ribbons of pappardelle in a silky Bosco sauce layered with woodland mushrooms, porcini and truffle. Finished with Parmigiano and cracked black pepper, it’s Casa Trio comfort food at its most luxurious.

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Serves 4

Ingredients

340–400 g pappardelle

1 jar Casa Trio No. 03 Bosco

350–450 g striploin, sirloin or ribeye steak

1 tbsp extra virgin olive oil

2 tbsp unsalted butter, divided

4 tbsp heavy cream

¼ cup finely grated Parmigiano-Reggiano, plus more for serving

½–¾ cup reserved pasta water

1 small sprig fresh rosemary

2–3 sprigs fresh thyme

Freshly cracked black pepper

Sea salt, as needed

1 tbsp finely chopped flat-leaf parsley, optional

Optional: a few sautéed wild mushrooms for serving

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Method

1. Prepare the steak

Remove the steak from the refrigerator about 20–30 minutes before cooking. Pat dry and season generously with salt and freshly cracked black pepper.

Heat a heavy skillet over medium-high heat until very hot. Add the olive oil and sear the steak for approximately 2–4 minutes per side, depending on thickness and desired doneness.

During the final minute, add 1 tablespoon butter, rosemary and thyme to the pan and baste the steak with the foaming herb butter.

Transfer to a cutting board and rest for at least 5–10 minutes before slicing thinly against the grain.

2. Cook the pasta

Meanwhile, bring a large pot of generously salted water to a boil.

Cook the pappardelle until about 1 minute shy of al dente. Reserve at least 1 cup of pasta water before draining.

3. Build the Bosco sauce

Return the steak skillet to medium-low heat and remove the herb stems.

Add the remaining 1 tablespoon butter and the cream. Stir gently, scraping up the browned steak fond from the bottom of the pan.

Add the full jar of Casa Trio Bosco and cook for 1–2 minutes until smooth and warmed through.

Add about ¼ cup reserved pasta water to loosen the sauce.

4. Finish the pasta

Add the pappardelle directly to the skillet and toss until thoroughly coated.

Gradually add the Parmigiano and enough additional pasta water to create a glossy sauce that clings to the ribbons of pasta.

Finish with plenty of freshly cracked black pepper.

5. Serve

Divide the pappardelle among warm bowls.

Arrange the sliced steak over top and spoon over any resting juices from the cutting board.

Finish with additional Parmigiano, parsley if using, and a final crack of black pepper.

For an extra-luxurious version, add a few sautéed wild mushrooms or the lightest drizzle of good truffle oil.

Casa Trio tip

Let the steak develop a proper dark crust before turning it. The caramelized fond left in the pan becomes part of the sauce and works beautifully with Bosco’s deep mushroom and truffle character.

Pair it with

Wine: Pinot Noir or Nebbiolo

Pasta: Pappardelle or tagliatelle

Steak: Striploin, sirloin or ribeye

Finish: Parmigiano, black pepper and fresh herbs