Tagliatelle with Veal Wine and Cream
|Veal scallopine||1 Pound, cut into strips (Or 450 Gram Escalopes)|
|Flour||2 1⁄2 Ounce, seasoned with salt and pepper|
|Salt||To Taste (To Season Flour)|
|Pepper||To Taste (To Season Flour)|
|Butter||50 Milliliter (3 1/2 Tablespoon)|
|Onion||1 , sliced|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Chicken stock/Beef stock||75 Milliliter (5 Tablespoon)|
|Cream||165 Milliliter (2/3 Cup)|
|Freshly ground black pepper||To Taste|
|Fresh tagliatelle/1 pound dried tagliatelle||1 1⁄3 Pound (600 Gram)|
|Freshly grated parmesan cheese||2 Ounce|
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.
12 Serve at once with some extra Parmesan.