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Ground Veal alla Contadina alla Porcini Mushrooms
A sizzling Italian alla contadina with seared ground veal, basil, porcini mushrooms and spinach, finished with extra virgin olive oil and pecorino romano, served over farfalle.
Ingredients
Instructions
Season the ground veal and sear it over medium-high heat until well browned, about 9 minutes.
Add the basil, porcini mushrooms and spinach, cooking until softened, about 4 minutes.
Stir in the extra virgin olive oil and pecorino romano for 2 minutes.
Cook the farfalle separately and drain.
Let the veal simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the farfalle, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
