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Butterflies with Veal Sauce: Pavoncelle Abruzzese (Mario Batali) Recipe

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Butterflies with Veal Sauce: Pavoncelle Abruzzese (Mario Batali)
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Ingredients
22
Count
Nutrition
1471
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  2. 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.
  3. 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.
  4. Brown Chicken Stock:
  5. 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.
  6. Yield: 1 1/2 quarts
  7. Semolina pasta dough:
  8. 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.
  9. 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.
  10. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1470.64 Kcal (6157 kJ)
Calories from fat 599.99 Kcal
% Daily Value*
Total Fat 66.67g 103%
Cholesterol 381.72mg 127%
Sodium 4439.37mg 185%
Potassium 1046.61mg 22%
Total Carbs 124.21g 41%
Sugars 10.15g 41%
Dietary Fiber 11.7g 47%
Protein 88.96g 178%
Vitamin C 6.2mg 10%
Vitamin A 0.5mg 16%
Iron 70.1mg 390%
Calcium 189mg 19%
Amount Per 100 g
Calories 147.41 Kcal (617 kJ)
Calories from fat 60.14 Kcal
% Daily Value*
Total Fat 6.68g 103%
Cholesterol 38.26mg 127%
Sodium 444.99mg 185%
Potassium 104.91mg 22%
Total Carbs 12.45g 41%
Sugars 1.02g 41%
Dietary Fiber 1.17g 47%
Protein 8.92g 178%
Vitamin C 0.6mg 10%
Iron 7mg 390%
Calcium 18.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.2
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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