Homemade Stuffed Mezze Maniche in Broth

THE PASTA PROJECT
20Ingredients
Seconds
1370Calories

Ingredients

US|METRIC
  • 4 veal (osso buco)
  • 4 carrots (washed and cut into pieces)
  • 2 celery stalks (washed and cut into pieces)
  • 1 onion (peeled and cut in half)
  • fresh parsley
  • 1 piece crust (Parmigiano)
  • salt (to taste)
  • black pepper (to taste)
  • 3 eggs
  • 300 grams Italian 00 flour (10.5oz or all purpose flour)
  • 200 grams Parmigiano Reggiano (7oz grated or grana)
  • 100 grams breadcrumbs (3.5oz)
  • 1 egg
  • 1 egg yolk (use the white to seal the pasta)
  • 1 handful fresh parsley (chopped finely)
  • 1 garlic clove (peeled and finely chopped)
  • 1 pinch nutmeg (grated)
  • 1/2 cup broth (meat, use the broth you are cooking)
  • salt (to taste)
  • black pepper (to taste)
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    NutritionView More

    1370Calories
    Sodium80% DV1930mg
    Fat88% DV57g
    Protein241% DV123g
    Carbs28% DV85g
    Fiber28% DV7g
    Calories1370Calories from Fat510
    % DAILY VALUE
    Total Fat57g88%
    Saturated Fat24g120%
    Trans Fat
    Cholesterol650mg217%
    Sodium1930mg80%
    Potassium2120mg61%
    Protein123g241%
    Calories from Fat510
    % DAILY VALUE
    Total Carbohydrate85g28%
    Dietary Fiber7g28%
    Sugars7g14%
    Vitamin A240%
    Vitamin C35%
    Calcium80%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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