Butterflies With Veal Sauce - {Pavoncelle Abruzzese}

Recipe Ingredients

6 cups	1422ml	Water
2 tablespoons	30ml	Salt
1/4 cup	59ml	Extra-virgin olive oil
1/4 lb	113g / 4oz	Finely-chopped pancetta
1/2 lb	227g / 8oz	Ground veal
1/4 lb	113g / 4oz	Spinach - blanched, drained,
		And chopped
1/4 cup	59ml	Dried porcinis - soaked in
		Warm water and drained
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Dry white wine
1 cup	237ml	Brown Chicken Stock - (see recipe)
1 lb	454g / 16oz	Fresh Farfalle - (listed below)
		= (or 1 pound dried farfalle)
		Farfalle Semolina Pasta Dough
2 cups	125g / 4.4oz	Semolina flour
2 cups	125g / 4.4oz	All-purpose flour
1 cup	237ml	Warm water - (to 1 1/2)

Recipe 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.

Farfalle Semolina Pasta Dough: Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and water. Using a fork, begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Cut dough into 2 by 1-inch rectangles, and pinch the centers to form farfalle.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E16) - from the TV FOOD NETWORK

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