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Ingredientes
- 1/2 c. extra-virgin extra virgin olive oil
- 2 lb boneless veal shoulder trimmed of fat,
- Â Â and cut into 1" cubes
- 2 lrg onions finely minced
- 3 x garlic cloves minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. dry red or possibly white wine
- 1 Tbsp. white wine vinegar
- 3 whl cloves
- 1 x cinnamon stick
- 2 x bay leaves
- 2 lb ripe tomatoes peeled, seeded,
- Â Â and finely minced
- 1 lb perciatelli
- 1/2 stk unsalted butter melted
- 1 c. freshly-grated kefalotyri cheese
Direcciones
- In a medium-sized enamel cast-iron casserole, heat the extra virgin olive oil over medium-high heat, then brown the veal on all sides, about 6 min. Add in the onions, stir, reduce the heat to medium-low, cover and cook till soft, about another 5 min.
- Add in the garlic and wine and season with salt and pepper. Stir, then add in the vinegar, cloves, cinnamon and bay leaves. Stir again and add in the tomatoes.
- Cover, reduce the heat to low and cook till the veal is very tender, about 2 1/2 hrs. The sauce should be thick; reduce it if it is not. Remove and throw away the bay leaves, cinnamon stick and cloves (if you can find them).
- Meanwhile, bring a large pot of water to a rolling boil, salt abundantly and add in the pasta. Drain when soft and pour into a deep serving bowl or possibly platter. Pour the melted butter over the pasta, sprinkle the cheese over and toss to proportionately coat. Ladle the veal sauce over the pasta and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 252 | 64% |
| Total Fat 28.46g | 36% |
| Saturated Fat 8.13g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 109mg | 5% |
| Potassium 788mg | 23% |
| Total Carbs 10.19g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.55g | 4% |
| Protein 24.61g | 39% |
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