Meat Quadrucci in spicy broth: a warm and aromatic embrace that warms the palate on winter days. A dish full of aromas, perfect for those who love intense and enveloping flavours.
Meat Quadrucci in spicy broth with crunchy vegetables
1 hour 15 minutes
average
2 people
Ingredients
Meat Quadrucci
1 pack (200g)
water
1l
Granny Smith apple
1
carrots
3
celery sticks
2
fresh spring onion
1
savoy cabbage
300g
cloves
to taste
coarse salt
to taste
extra virgin olive oil
to taste
preparation
1
Prepare the vegetable broth with ½ apple, a celery rib, two well-cleaned carrots, cloves and a few grains of coarse salt.
2
Cook until done, the broth will take on a beautiful amber colour. Filter it and set it aside.
3
In the meantime, chop the remaining vegetables into cubes, the carrot, the Savoy cabbage in julienne strips, the other half of the apple and the stick of celery.
4
Bring the broth to a boil, then combine the vegetables and Quadrucci and cook for the last 10 minutes.
5
Serve with a drizzle of extra virgin olive oil.
In this recipe:
Meat Quadrucci ravioli
These little square meat ravioli are perfect for those who love great fresh pasta combined with a traditional meat filling. The new recipe adds more depth to the filling, creating a beautiful balance between the flavour of the stuffing and the pasta. Loved by adults and children alike, they are delicious served in broth.
LET YOURSELF BE INSPIRED
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