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Tagliatelle with Veal Wine and Cream
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Submitted by:
Jimmy |
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This is a delicious pasta dish with tender veal in a creamy white wine sauce. |
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INGREDIENTS:
- 1 1/4 pound(s) , Veal Scallops Cut in Strips
- 0 as needed , Flour Sifted and Seasoned with Salt and Pepper
- 3 1/2 tablespoon(s) , Butter
- 1 large , Onion Sliced
- 1/2 cup(s) , Dry White Wine
- 1/4 cup(s) , Beef Stock
- 2/3 cup(s) , Heavy Cream
- 0 to taste , Salt and Pepper
- 1 pound(s) , Tagliatelle Pasta
- 0 as needed , Parmesan Cheese
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| Instructions: |
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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