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Tagliatelle With Veal Wine And Cream

Fettuccine.Inn's picture
Ingredients
  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)
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh tagliatelle/1 pound dried tagliatelle 1 1⁄3 Pound (600 Gram)
  Freshly grated parmesan cheese 2 Ounce
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Veal
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
4

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