Title: Tagliatelle with Veal, Wine and Cream
Categories: Beef Pasta
Yield: 4 Servings
| 1 1/4 | lb | Veal scallops; cut in strips |
| | | Flour; sifted |
| | | (seasoned with salt and pepper) |
| 3 1/2 | tb | Butter |
| 1 | | Onion; sliced |
| 1/2 | c | Dry white wine |
| 4 | | Beef or chicken stock |
| 2/3 | c | Heavy cream |
| | | Salt and pepper |
| 1 1/2 | lb | Fresh tagliatelle |
| | | Or 1 pound dried |
| | | Parmesan cheese; fresh grated |
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