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Recipe for :

Tagliatelle with Veal, Wine and Cream
This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 1/4 pounds veal scallops, cut in strips
Flour, sifted and seasoned with salt and pepper
3 1/2 Tblsp. butter
1 onion, sliced
1/2 cup dry white wine
4 - 5 Tblsp.  chicken stock
2/3 cup heavy cream
Salt and pepper
1 1/2 lb. fresh tagliatelle or 1 lb. dried
Parmesan cheese


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 of Parmesan and pour over the pasta; toss through. Serve with extra grated Parmesan.

Shirley Cline