Ingredients
- 600 g vegetable broth
- 500 g veal spinach
- 160 g pasta type Sardinian gnocchi
- 2 pcs shallots
- 2 pcs saffron powder sachets
- 1 pc head of radicchio
- rosemary
- powdered sumac
- dry white wine
- flour
- extra virgin olive oil
- salt
For the recipe of pasta pilaf and spicy stew, bring the broth to the boil and add the saffron. Distribute in 4 cocottine that the gnocchetti and broth can go in the oven; cover and bake at 190 ° C for 35 minutes (pilaf cooking method).
FOR THE STEAK AND THE CONTOUR: Cut the baby spinach into small pieces, flour them and brown them over a high heat with 3 tablespoons of oil, a pinch of salt, a sumac teaspoon and a few rosemary leaves for 3 minutes, turning them to brown on all sides . Keep the meat aside and heat 3 tablespoons of oil in the pan, the chopped shallots and half a glass of white wine; after 2 minutes add the meat, stir and flavor for a couple of minutes. Clean the radicchio, keeping only the tips; season with a little oil
and a pinch of salt. Serve the stew with the radicchio, accompanying with the pasta pilaf.
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