Cooking Index - Cooking Recipes & IdeasButterflies With Veal Sauce - {Pavoncelle Abruzzese} Recipe - Cooking Index

Butterflies With Veal Sauce - {Pavoncelle Abruzzese}

Type: Pasta
Courses: Main Course
Serves: 6 people

Recipe Ingredients

6 cups 1422mlWater
2 tablespoons 30mlSalt
1/4 cup 59mlExtra-virgin olive oil
1/4 lb 113g / 4ozFinely-chopped pancetta
1/2 lb 227g / 8ozGround veal
1/4 lb 113g / 4ozSpinach - blanched, drained,
  And chopped
1/4 cup 59mlDried porcinis - soaked in
  Warm water and drained
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlDry white wine
1 cup 237mlBrown Chicken Stock - (see recipe)
1 lb 454g / 16ozFresh Farfalle - (listed below)
  = (or 1 pound dried farfalle)
  Farfalle Semolina Pasta Dough
2 cups 125g / 4.4ozSemolina flour
2 cups 125g / 4.4ozAll-purpose flour
1 cup 237mlWarm 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.

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


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