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Recipe for :

Tagliatelli with Veal and Cream Sauce

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 lb. veal chunks
11 oz. flour
3 eggs
1 medium onion
2 oz. butter
3 1/2 oz. white wine
3 1/2 oz. beef stock
3 1/2 oz. heavy cream
Salt & pepper to taste
1 tsp. olive oil


Measure out 1 tablespoon of flour and set aside. Sift the remainder of the flour and salt into a bowl. Make a well in the center, beat in eggs one at a time. Gradually add in the flour from the sides to create a dough. Knead dough until smooth, cover and leave for 20 minutes. If dough is too firm add some luke warm water.

Turn out onto lightly floured board, roll into a thin sheet, leave for 15 minutes. Roll up and roll into a thin sheet once more, cut into strips 1/8 of an inch wide. Put into a large saucepan and cover with lightly salted water and oil. Bring to a boil and cook until the pasta is fully cooked (10 - 15 minutes).

Lightly dust the veal with flour. Heat butter in a saucepan, and add the veal and onions fry until golden. Pour in the wine, and cook until wine has evaporated. Add the stock, and cook on a moderate heat until veal is brown and tender. When veal is cooked add salt, pepper and cream and cook for 3 - 4 minutes, stir. Drain the taglatelli and put into a serving dish. Pour sauce over, and serve hot.

Serves 4

Shirley Cline