Tagliatelle with Veal Wine and Cream Recipe
Ingredients
| Escalopes | 1 Pound | |
| Flour, seasoned with salt and pepper | ||
| Butter | 3 1/2 Tablespoon | |
| Onion | 1 | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Beef stock or chicken stock - 4-5 tbsp (60-75 mL) | ||
| Cream | 2/3 Cup (16 tbs) | |
| Salt | To Taste | |
| black pepper | 1 | |
| Tagliatelle | 1 1/3 Pound | |
| Tagliatelle | 1 Pound, dried | |
| Parmesan cheese, freshly grated | ||
Directions
MAKING
1 Evenly coat the pieces of veal with seasoned flour.
2 In a pan, melt butter and fry the veal until browned.
3 Using a slotted spoon, remove from the pan and set aside.
4 In the pan, add onion and saute until soft and golden, for 8 - 10 minutes.
5 Add in the wine and cook rapidly until the smell of raw wine dissipates.
6 Pour in the stock and cream, season with salt and pepper.
7 Reduce the liquid and add in the veal.
8 In boiling slated water, cook tagliatelle until al dente.Drain
9 Transfer to a warm serving dish.
10 Correct the seasoning in the sauce and stir in 1 tablespoon Parmesan in it.
11 Combine the sauce with pasta and toss.
SERVING
12 Serve at once with some extra Parmesan.
1 Evenly coat the pieces of veal with seasoned flour.
2 In a pan, melt butter and fry the veal until browned.
3 Using a slotted spoon, remove from the pan and set aside.
4 In the pan, add onion and saute until soft and golden, for 8 - 10 minutes.
5 Add in the wine and cook rapidly until the smell of raw wine dissipates.
6 Pour in the stock and cream, season with salt and pepper.
7 Reduce the liquid and add in the veal.
8 In boiling slated water, cook tagliatelle until al dente.Drain
9 Transfer to a warm serving dish.
10 Correct the seasoning in the sauce and stir in 1 tablespoon Parmesan in it.
11 Combine the sauce with pasta and toss.
SERVING
12 Serve at once with some extra Parmesan.
Chef
