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Ox Cut with Fettuccini Garnished with Two Cheeses

Meat A- A+

Preparation Time: MEDIUM
Cost: HIGH
Serves: 4


  • 600g Spare ribs
  • 240g Fresh fettuccini
  • 125g Cream cheese
  • 1dl Gallo Moonlight Crop Olive Oil
  • 2dl Cream
  • 100g Parmesan cheese
  • 100g Sliced mushrooms
  • 4 Cherry tomatoes
  • Thyme to taste

Boil the fettuccini in water with salt and part of the Gallo Moonlight Crop Olive Oil.
Drain and set aside.
Season the ribs with rock salt and freshly ground pepper.
Gently heat the cream cheese and add the cream.
Fry the ribs in the remaining Gallo Olive Oil and cut into large strips.
Place the fettuccini in the centre of the plate, place the ribs on top and pour the hot cream cheese over the meat.
Grate parmesan cheese and sprinkle on top, serve with the mushrooms and tomatoes and decorate with thyme.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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