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Farfalle Abruzzese with Veal, Porcini, and Spinach
http://www.seriouseats.com/recipes/2011/11/farfalle-abruzzese-with...
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Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Baby spinach
(
8
ounces
)
Porcini mushrooms, dried
(
3
ounces
)
Meat
Veal shoulder, ground
(
1 1/2
pounds
)
Canned Goods
Double-concentrated tomato paste
(
1/4
cup
)
Condiments
Tomato sauce, basic
(
1
cup
)
Cooking & Baking
Garlic cloves
(
5
)
Olive oil, extra virgin
(
1/4
cup
)
Salt and freshly ground black pepper
(
1
)
Pasta & Grains
Farfalle pasta
(
1 1/2
pounds
)
Dairy
Pecorino romano
(
1/2
cup
)
Beer, Wine & Liquor
White wine, dry
(
1
cup
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,563 recipes
Social Stats
45.9
Rating
1-100
29
Tweets
5
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0
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Views
60
PinterestPins
Recipe Stats
Published November 7, 2011 (1 year ago).
22 people saved this recipe.
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