Stew with mafalde
Stew with mafalde is a tasty alternative to the classic potato stew. We were inspired by the Anglo-Saxon tradition of serving meat with pasta as a side dish. Try it and let us know how you like it.
Ingredients · Servings 4 people
- 600 g veal priest's hat
- vegetable broth
- carrot
- onion
- celery
- Flour
- dry white wine
- extra virgin olive oil
- sale
- 200 g dry pasta such as mafalde
- 1 lime
- 1 fresh chili pepper
- Timo
- marjoram
- chives
- butter
- sale
Method · 1 h
- Chop 1/2 carrot, 1/2 onion and 1/2 celery stalk and sauté them in a pan with a drizzle of oil.
- Cut the priest's hat into bite-sized pieces, flour them, and shake off the excess. Sauté them in the pan with the sautéed vegetables until golden, then deglaze with 1 glass of white wine; then add 1 liter of broth, cover, and simmer over low heat for about 40 minutes.
- Cook the pasta in boiling salted water. Meanwhile, chop the herbs.
- Gently melt the butter in a pan, remove from the heat, and emulsify with the lime juice. Season the pasta with the lime butter, chopped herbs, grated lime zest, and a pinch of chili pepper. Serve as a side dish for the stew.
- Wine pairing: Sangiovese is one of the best red wines to pair with meat dishes. If you're also pairing with pasta, it's best to choose a fresh, light-hearted wine. Try the 2020 Rosso di Montalcino from Fattoria dei Barbi, which has aromas of berries and balsamic herbs. €13, fattoriadeibarbi.it
How to prepare stew with pasta
To make the stew with pasta, we floured the priest's hat morsels, browned them in a pan with the soffritto, deglazed them with wine, and then simmered them over low heat with the broth. We served the stew with mafalde pasta, first boiled and then pan-fried with lime butter, herbs, and chili pepper.