Veal piccata with marsala and lemon, spinach liguini with sundried tomatoes and fresh origano
Cheese, Vegetables and Fruits, Veal
Veal scalop served with a wine and fresh lemon sauce and pasta.
IngredientsRecipe for 4 persons
- Salt and pepper
- Olive oil
Preparation time: 60.00 min
Preheat your oven at 400.00 °F
Press the lemon and put the juice aside.
Chop the dried tomatoes, the onion, the spinach and the origano.
Dip the meat in a bit of flour and sear the meat with butter in a pan. Remove the meat, add the wine and the lemon juice.
Let reduce and add the chicken broth.
Finish the cooking of the veal for 5 minutes in the oven
Cook the pasta in a large pot of salted water and stop the cooking under cold water.
In a large pan, melt some butter with origano, add the tomatoes and the onion. Cook for 3 minutes. Add the spinach and the pasta. Cook for 2-3 minutes and serve.
- Dressing your plates
Start with some pasta, then add the veal on top and finish with a spoon of sauce.
Don't overcook the veal. It's suppose to be a bit pink still.
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