Stew with mafalde
El estofado con mafalde es una sabrosa alternativa al clásico estofado de patatas. Nos inspiramos en la tradición anglosajona de servir carne con pasta como guarnición. Pruébalo y cuéntanos qué te parece.
Ingredientes · Raciones 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
Método · 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
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.
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.