Veal Stomach Stuffed Penne Pasta
recipe

A delicious recipe that combines the rich flavors of veal stomach with the softness of pasta. Perfect for special occasions or weekend indulgence.
Preparation Time: 2 hours
Serving Size: 4-6
Ingredients:
- 500 g veal stomach
- 3 large carrots
- 2 celery stalks
- 1 garlic clove
- 1 large onion
- 2 tablespoons fresh mint, chopped
- 200 ml dry Italian white wine
- 500 g tomatoes
- 2 tablespoons olive oil
- 100 g pecorino romano cheese, shaved
- 500 g penne pasta
Instructions:
1. Soak the veal stomach in cold water for about one hour. Rinse thoroughly.
2. Peel and chop the carrots, celery, onion, and garlic.
3. Heat olive oil in a large pot and add the chopped vegetables. Sauté for a few minutes.
4. Add the rinsed veal stomach to the pot and pour in the white wine. Let it simmer on low heat for about 30 minutes.
5. Add the tomatoes and mint. Cover and simmer for another hour until the veal stomach is tender.
6. Cook the penne pasta according to package instructions in salted water. Drain and mix it with the veal stomach mixture.
7. Serve the portions topped with shaved pecorino romano cheese.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 25 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 5 g

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