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.
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.
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.
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
Add all the chicken parts and brown all over, stirring to avoid burning.
Remove the chicken and reserve.
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.
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.