You are here

Spaghettini And Veal Birds In A Tomato Sauce

Italian.Chef's picture
  Olive oil 2 Tablespoon
  Butter 4 Tablespoon
  Veal birds 4 (Filet Of The Shank)
  Carrots 2 , scraped and cut into 1/4 inch cubes
  Celery stalks 2 , scraped and cut into 1/4 inch cubes
  Finely chopped shallots 1⁄4 Cup (4 tbs)
  Garlic clove 1 Large, finely chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Tomatoes/1 1/2 cups pureed canned italian plum tomatoes 3 Large, peeled, seeded and chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Spaghettini 1⁄2 Pound
  Chicken stock 1⁄2 Cup (8 tbs)
  Locatelli cheese 1⁄4 Cup (4 tbs), freshly grated
  Finely chopped basil 1 Tablespoon
  Finely chopped parsley 1 Tablespoon

1. In a medium casserole or stainless-steel pot, add the oil and 2 tablespoons of butter and heat to medium high. Add the veal and brown evenly on all sides. When the veal is almost brown (this will take about 10 minutes), add the carrots and celery and saute for 2 or 3 minutes. Add the shallots and saute for another few minutes. Add the garlic and saute an additional 1 minute. Add the wine and cook the mixture until the wine is nearly evaporated. Add the tomatoes and cover. Lower the heat and simmer for 1 hour or until the veal is tender. Add salt and pepper to taste.
2. Cook the spaghettini until al dente in rapidly boiling water, drain, and return to the pot in which it cooked. Add the remaining butter and toss well; 2 wooden forks are good utensils to toss with. Add the chicken stock and toss again. Add the cheese and mix well.
3. To assemble, put the pasta in the center of a serving platter and sprinkle the basil and parsley on top. Slice the veal birds lengthwise, and place them around or on top of the spaghettini. Add the tomato sauce only on the veal.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)
Spaghettini And Veal Birds In A Tomato Sauce Recipe