Butterflies with Veal Sauce: Pavoncelle Abruzzese

Name: Butterflies with Veal Sauce: Pavoncelle Abruzzese
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 118 milliliters dry white wine; 473 milliliters all-purpose flour; 227 grams ground veal; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 113 grams finely chopped pancetta; 1 bunch parsley stems; 2 Tbsps salt; 6 servings Salt and pepper; 473 milliliters semolina flour; 113 grams spinach, blanched, drained, and chopped; 2 Tbsps tomato paste; 237 milliliters warm water; 1 liters water; 59 milliliters dried porcinis, soaked in warm water and drained

Butterflies with Veal Sauce: Pavoncelle Abruzzese

Need a dairy free main course? Butterflies with Veal Sauce: Pavoncelle Abruzzese could be a super recipe to try. One serving contains 988 calories, 49g of protein, and 48g of fat. This recipe serves 6. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley stems, ground veal, porcinis, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a large skillet, heat the olive oil over medium-high heat and add the veal, spinach, and mushrooms and stir over high heat until the meat is well-browned, about 10 minutes. Season with salt and pepper, and stir in the wine. Cook over high heat for 5 minutes, until it has almost completely evaporated, then add the chicken stock, and remove from the heat.

Ingredients you will need

Salt And Pepper

Chicken Stock

Mushrooms

Olive Oil

Spinach

Meat

Veal

Wine

Equipment you will use

Frying Pan

Cook the farfalle in the boiling water until tender yet al dente, then drain, and add to the pan with the hot ragu. Toss over high heat for 1 minute, then divide evenly among 6 warmed pasta bowls.

Ingredients you will need

Farfalle

Pasta

Water

Equipment you will use

Bowl

Frying Pan

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract