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| RECIPE FOR TAGLIATELLE WITH VEAL WINE AND CREAM |
Title: Tagliatelle With Veal Wine And Cream
Category: Beef
Serves: 4
Ingredients:
| 1.25 | lb | Veal scallops; cut in strips | | | Flour; sifted | | | (seasoned with salt and | | | -pepper) | | 3.50 | tb | Butter | | 1.00 | | Onion; sliced | | 0.50 | c | Dry white wine | | 4.00 | | Beef or chicken stock | | 0.67 | c | Heavy cream | | | Salt and pepper | | 1.50 | lb | Fresh tagliatelle | | | Or 1 pound dried | | | Parmesan cheese; fresh | | | -grated |
Instructions:
Recipe by: The New Pasta Cookbook Coat pieces of veal with seasoned flour and saute quickly in melted butter until browned.
Remove with a slotted spoon and set aside.
Add onion to the pan and saute gently until soft and golden, 8 to 10 minutes.
Pour in wine and cook rapidly until the raw wine smell disappears, then add stock and cream and season with salt and pepper.
Reduce again, and add veal towards the end.
Cook tagliatelle in boiling salted water until al dente.
Drain and transfer to a warm serving dish.
Check the sauce for salt and pepper, stir in about 1 tablespoon Parmesan, pour over the pasta and toss through.
Serve with extra grated Parmesan.
Typed by Diana Rattray
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