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spezzatina with tricolor fettuccine

Discussion in 'Foods, Drinks, & Cooking' started by Afronaught, Jan 3, 2008.

  1. Afronaught

    Afronaught ♫ Official Princess ♫

    Nice winter dish... I've included how to make the pasta also as I find home made pasta mutch more tasty than store baught pasta.

    2 pounds boneless veal shoulder, cubed
    Salt and freshly ground black pepper
    1/4 cup all-purpose flour
    1 tablespoon butter
    2 tablespoons olive oil
    1/2 medium onion, chopped
    1/2 pound baby carrots
    2 tablespoons tomato paste
    1 bouquet garni
    1 cup chicken broth
    1 cup dry white wine
    1 cup quartered mushrooms
    Grated peel of 1/2 lemon
    1 pound fettuccine, cooked and drained (store-bought or see recipe)

    1. Season the veal with salt and pepper to taste. Dust with the flour.

    2. In a large heavy pot, melt the butter in the oil over medium-high heat. Add the veal and sauté until lightly browned. Remove the veal from the pan and keep it warm.

    3. In the same pan, cook the onion over medium heat until translucent. Return the veal to the pan along with the carrots, tomato paste, and bouquet garni. Stir in the broth and wine and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes, or until the veal is tender, stirring occasionally. Stir in the mushrooms and simmer for 10 minutes longer. Sprinkle with lemon peel.

    4. Serve over hot cooked fettuccine.

    Note: The stew can be made 1 day ahead. Bring the stew to a boil when ready to serve.

    To Make the Pasta:

    3 cups all-purpose flour
    1 tablespoon vegetable oil
    4 eggs
    1 teaspoon salt

    1. Place the flour in the bowl of a food processor fitted with the metal blade. With the machine running, add the oil and eggs, one at a time. When the dough forms a ball and is smooth and elastic to the touch, remove.

    2. Divide the dough in half and wrap in plastic wrap.

    3. Using a hand-cranked pasta machine, roll out the pasta from setting No. 1 through setting No. 6 for the desired thickness. Allow the pasta to dry on a pasta rack for 15 minutes before cutting into the desired type; pappardelle, fettuccine, or linguine.

    Note: Today’s pasta comes in a rainbow of colors and flavors. You can add a puree of spinach, red bell pepper, carrots, parsley, pumpkin, squid ink, or fresh herbs to this recipe to amp up the flavor.