If this dish was a song, it would be a beautiful symphony, Chef! With the classic combination of homemade tomato sauce and gnocchi shell pasta, this dish is pitch-perfect on the palate by adding browned beef strips, creamy crumblings of blue cheese, and toasted pine nuts. Finished with a drizzle of balsamic vinegar. The crescendo of this melodious meal is when you pair it with the recommended Sophie Germanier wine.
Sophie Germanier’s Rich Ostrich Pasta
Sophie Germanier’s Rich Ostrich Pasta
with blue cheese & balsamic reduction
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Balsamic Reduction
- Blue Cheese
- Creme Fraiche
- Free-Range Ostrich Strips
- Garlic Clove
- Garlic Cloves
- Gnocchi Shell Pasta
- NOMU Italian Rub
- Onion
- Ostrich
- Pine Nuts
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Paper Towel
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in ½ the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
TASTY TOMATO SAUCE
While the pasta is on the go, return the pan to medium heat with a drizzle of oil and a knob of butter (optional), if necessary. When hot, fry the Onion until caramelised, 6-8 minutes (shifting occasionally). Add the garlic, the remaining NOMU rub, and some seasoning. Fry until fragrant, 1-2 minutes. Add the tomato passata and 150ml [300ml]|#7DA0D7 of water and a sweetener (to taste). Allow to reduce slightly, 12-15 minutes. Remove from the heat and mix in the crème fraîche. Once all combined, mix in the pasta and ½ the blue cheese. Season.
A MEAL TO REMEMBER
Bowl up the saucy pasta, and drizzle over the balsamic reduction. Top with the remaining cheese, the Ostrich strips and the pine nuts. Dinner is ready, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in ½ the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
TASTY TOMATO SAUCE
While the pasta is on the go, return the pan to medium heat with a drizzle of oil and a knob of butter (optional), if necessary. When hot, fry the Onion until caramelised, 6-8 minutes (shifting occasionally). Add the garlic, the remaining NOMU rub, and some seasoning. Fry until fragrant, 1-2 minutes. Add the tomato passata and 150ml [300ml]|#7DA0D7 of water and a sweetener (to taste). Allow to reduce slightly, 12-15 minutes. Remove from the heat and mix in the crème fraîche. Once all combined, mix in the pasta and ½ the blue cheese. Season.
A MEAL TO REMEMBER
Bowl up the saucy pasta, and drizzle over the balsamic reduction. Top with the remaining cheese, the Ostrich strips and the pine nuts. Dinner is ready, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in ½ the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
TASTY TOMATO SAUCE
While the pasta is on the go, return the pan to medium heat with a drizzle of oil and a knob of butter (optional), if necessary. When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). Add the garlic, the remaining NOMU rub, and some seasoning. Fry until fragrant, 1-2 minutes. Add the tomato passata and 450ml [600ml]|#7DA0D7 of water and a sweetener (to taste). Allow to reduce slightly, 15-20 minutes. Remove from the heat and mix in the crème fraîche. Once all combined, mix in the pasta and ½ the blue cheese. Season.
A MEAL TO REMEMBER
Bowl up the saucy pasta, and drizzle over the balsamic reduction. Top with the remaining cheese, the Ostrich strips and the pine nuts. Dinner is ready, Chef!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
O-YUM Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel and coat in ½ the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
TASTY TOMATO SAUCE
While the pasta is on the go, return the pan to medium heat with a drizzle of oil and a knob of butter (optional), if necessary. When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). Add the garlic, the remaining NOMU rub, and some seasoning. Fry until fragrant, 1-2 minutes. Add the tomato passata and 450ml [600ml]|#7DA0D7 of water and a sweetener (to taste). Allow to reduce slightly, 15-20 minutes. Remove from the heat and mix in the crème fraîche. Once all combined, mix in the pasta and ½ the blue cheese. Season.
A MEAL TO REMEMBER
Bowl up the saucy pasta, and drizzle over the balsamic reduction. Top with the remaining cheese, the Ostrich strips and the pine nuts. Dinner is ready, Chef!
Frequently Asked Questions
What is the preparation time for Sophie Germanier’s Rich Ostrich Pasta?
The preparation time for Sophie Germanier’s Rich Ostrich Pasta with blue cheese & balsamic reduction is between 20 and 35 minutes.
What is the total time required to make Sophie Germanier’s Rich Ostrich Pasta with blue cheese & balsamic reduction?
The total time required to make Sophie Germanier’s Rich Ostrich Pasta with blue cheese & balsamic reduction is between 30 and 50 minutes.
How many servings does Sophie Germanier’s Rich Ostrich Pasta provide?
4 servings
What are the main ingredients in Sophie Germanier’s Rich Ostrich Pasta?
Balsamic Reduction, Blue Cheese, Creme Fraiche, Free-Range Ostrich Strips, Garlic Clove, Garlic Cloves, Gnocchi Shell Pasta, NOMU Italian Rub, Onion, Ostrich, Pine Nuts, Tomato Passata
What is the nutritional information of Sophie Germanier’s Rich Ostrich Pasta?
Calories: 1127, Carbs: 119 grams, Fat: grams, Protein: 57.4 grams, Sugar: 30.8 grams, Salt: 793 grams
How do I prepare Sophie Germanier’s Rich Ostrich Pasta?
A MEAL TO REMEMBER: Bowl up the saucy pasta, and drizzle over the balsamic reduction. Top with the remaining cheese, the ostrich strips and the pine nuts. Dinner is ready, Chef! TASTY TOMATO SAUCE: While the pasta is on the go, return the pan to medium heat with a drizzle of oil and a knob of butter (optional), if necessary. When hot, fry the onion until caramelised, 6-8 minutes (shifting occasionally). Add the garlic, the remaining NOMU rub, and some seasoning. Fry until fragrant, 1-2 minutes. Add the tomato passata and 150ml [300ml]|#7DA0D7 of water and a sweetener (to taste). Allow to reduce slightly, 12-15 minutes. Remove from the heat and mix in the crème fraîche. Once all combined, mix in the pasta and ½ the blue cheese. Season. O-YUM OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat in ½ the NOMU rub. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. PINING FOR PINE NUTS: Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Sophie Germanier’s Rich Ostrich Pasta?
Balsamic Reduction, Blue Cheese, Creme Fraiche, Free-Range Ostrich Strips, Garlic Clove, Garlic Cloves, Gnocchi Shell Pasta, NOMU Italian Rub, Onion, Ostrich, Pine Nuts, Tomato Passata
How many calories does Sophie Germanier’s Rich Ostrich Pasta have?
1127 calories
How much fat content does Sophie Germanier’s Rich Ostrich Pasta have?
grams
Woolies Products in this dish
