Recipe Pilaf pasta and spicy stew – Italian Cuisine

Recipe Pilaf pasta and spicy stew


  • 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.

This recipe has already been read 217 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close