Sunday, January 12, 2014

Butterflies with Veal Sauce: Pavoncelle Abruzzese

Last week, D and I bought ground veal that was on quick sale.  I started looking for recipes.  Mario Batali's Butterflies with Veal Sauce came up.  Score!  We also had pancetta in the freezer.  So I sent D the recipe.  He said it kind of looked like a PITA but good.  I told him I didn't expect him to make homemade pasta or chicken stock.  He said, that then it looked kind of easy.  Except I decided the sauce needed to double because what was I going to do with the other 8 oz of veal?  So D said ok.

The smell was wonderful while D was cooking it.

The calories aren't bad either.

Butterflies with Veal Sauce: Pavoncelle Abruzzese

Adapted from Mario Batali
Yield: 6 servings

6 cups water
Photo by ALB
Cooking Spray
4 oz (1/2 pound) finely chopped pancetta
1 pound ground veal
2 cup spinach, blanched, drained, and chopped
1 .5oz package dried porcinis, soaked in warm water and drained
Salt and pepper (used 1/4 tsp each)
1 cup dry white wine
2 cup brown chicken stock (used regular fat free chicken broth...was going to add tomato paste, forgot)
1.5 tablespoon butter
1 tablespoon all-purpose flour
1 pound dried farfalle

Bring 6 quarts of water to a boil.

In a large skillet, heat the cooking spray over medium-high heat and add the pancetta, 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, butter and flour 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.

Nutritional Information (from MyFitnessPal)
Calories: 477; Carbs: 50; Fat: 19; Protien: 26; Sodium: 810; Fiber: 3

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