From the Kitchen
For The Resturant
Conchigliette with meat broth
20 oz veal
14 oz FRAMORE Conchigliette
3 cherry tomatoes
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.
Wed May 08 2019
Framore partnership with Italian Cultural Society in Washington D.C.
Tue Mar 05 2019
Welcome to PLMA 2018
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