LAMB AND KIDNEY HOT- POT
Need a gluten free main course? LAMB AND KIDNEY HOT- POT could be a spectacular recipe to try.
Cook the Book: Farfalle Abruzzese with Veal Porcini and Spinach
Details
- Servings: 10
- Dish: main course
Cuisine
- french
Ingredients
- 3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
- ¼ cup extra virgin olive oil
- 5 garlic cloves, thinly sliced
- 1½ pounds ground veal shoulder
- Salt and freshly ground black pepper
- ¼ cup double-concentrated tomato paste
- 1 cup dry white wine
- 1 cup basic tomato sauce
- 1½ pounds farfalle pasta
- 8 ounces baby spinach, trimmed
- ½ cup freshly grated Pecorino Romano
Instructions
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