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Tagliatelle with Veal, Wine and Cream
- 1 1/4 pounds veal scallops -- cut in strips
- flour -- sifted
- (seasoned with salt and pepper)
- 3 1/2 tablespoons 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 pounds fresh tagliatelle
- OR 1 pound dried
- Parmesan cheese -- fresh grated
Coat pieces of veal with seasoned flour and saute quickly in melted
until browned. Remove with a slotted spoon and set aside.
Add onion to the pan and saute gently until soft and golden, 8
minutes. Pour in wine and cook rapidly until the raw wine smell
disappears, then add stock and cream and season with salt and
Reduce again, and add veal towards the end.
Cook tagliatelle in boiling salted water until al dente. Drain
transfer to a warm serving dish.
Check the sauce for salt and pepper, stir in about 1 tablespoon
pour over the pasta and toss through. Serve with extra grated
Recipe from "The New Pasta Cookbook"
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