I just got a nice pack of roe poulet to make a delicious dish. It is somewhat stiff meat, perfect for stewing. Where I used to always combine stew with potatoes, I now absolutely love the combination with pasta; you can actually do that with any kind of stew.

It's a simple recipe so every reason to give this a try!

Pappardelle met reestoof en shiitake — Pin
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Pappardelle with roe stew and shiitake

4.0 from 14 votes

Course: Main dishCuisine: ItalianDifficulty: Simple

Portions

persons

Preparation time (indication)

hours

minutes

Tools:
– Casserole

Ingredients

300 gr roe poulet
50 gr drained silver onions
100 gr shiitake, sliced
10 gr butter
10 gr flower
1 pot game stock (380ml)
2 Juniper berries
1 clove
1 bay leaf
15 gr gingerbread, cut into cubes
250 gr fresh pappardelle
Chives, finely chopped
Parmesan cheese

Preparation

Sprinkle the meat with salt and freshly ground pepper.
Melt the butter in a frying pan and fry the roe poulet until brown on all sides, then remove from the pan.
Fry the silver onions and shiitake and add the meat again.
Add the spices, flour and gingerbread, stir and add the stock.
Bring to a boil, reduce heat and simmer for 2.5 to 3 hours. Let the sauce reduce without a lid to your favorite thickness.
Cook the pappardelle according to the instructions on the package in plenty of salted water (10gr per liter of water).
Remove the spices from the sauce and spoon together with the pappardelle.
Grate Parmesan cheese over the plates and sprinkle over some chopped chives.
Buon appetito!