Tagliatelle with Veal, Wine and Cream
1 1/4 lbs veal scallops -- cut in strips
flour -- sifted (seasoned with salt and pepper)
3 1/2 tbs butter
1 onion -- sliced
1/2 cup dry white wine
4 to 5 tbs beef or chicken stock
2/3 cup heavy cream
salt and pepper
1 1/2 lbs fresh tagliatelle OR 1 pound dried
Parmesan cheese -- fresh grated
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.
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