Conchigliette with meat broth

90 Minutes SERVES 4


20 oz veal
14 oz FRAMORE Conchigliette
2 carrots
1 zucchini
3 cherry tomatoes
1 onion
1 stick of celery
salt To Taste


  • Take a pan and pour cold water in it.
  • Cut the vegetables and add them to the water together with meat and a pinch of salt.
  • Cook for more or less 3 hours.
  • While cooking, you will see a froth on the surface: take it with a ladle and keep on cooking.
  • Once the broth is ready, pick the meat up – as it can be served as a second dish – and leave the broth to boil
  • Once boiling, pour pasta in it.
  • If you prefer, you can blend your broth with a strainer
  • In the end, cook pasta just a couple of minutes less than cooking time and once ready, just add grated cheese – such as Parmigiano – and taste your hot winter meal.

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