For the steak extract, roast the steak bone and the beef trimmings over glowing embers (preferably using olive wood). Place the vegetables in a casserole, sauté in olive oil and add the tomato paste. Add the herbs, bones and the blanched shank. Add enough water to cover and simmer for at least a day

Start the cavolo nero powder on the same day as the steak extract. Blanch the cavolo nero in boiling salted water for 3 minutes then place in iced water. Drain well then transfer to a dehydrator overnight

Once completely dry, blitz in a blender until it becomes a powder

When ready, pass the beef stock through a fine mesh sieve or muslin. Reduce the wine to a third of its original volume, add to the beef stock and season to taste with salt

To make the pappardelle, place the flours in a bowl and make a well in the centre. Add the eggs and bring together, kneading until the dough is smooth and elastic. Wrap in cling film and refrigerate for 1 hour

When rested, roll the dough through a pasta machine until ½mm thick, then cut into wide strips. Sprinkle with the dehydrated cabbage powder and allow to dry outside

To prepare the beans, sauté the garlic and sage in a pan with extra virgin olive oil. Remove the garlic and sage and add the beans with their water. Cook well, then blend until smooth and add more olive oil

For the wine reduction, simmer all of the ingredients in a small saucepan until a thick syrup in obtained

Coarsely grate the stale bread and then sauté with olive oil, thyme and onion in a frying pan until golden brown

To serve, cook the pasta in salted boiling water until al dente. Drain, then finish cooking in a saucepan with a few ladlefuls of the steak extract. Add a drizzle of olive oil to finish

Add a swipe of red wine reduction and place a circle of the bean purée on top. Add a mound of pappardelle and sprinkle over the crispy breadcrumbs