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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.

L'idée déco

Don't overcook the veal. It's suppose to be a bit pink still.

Ingredients

Recipe for 4 persons

Veal piccata

4 Unit(s)
Veal scallop
1 Unit(s)
Lemon
200 Ml
Marsala
150 Ml
Chicken stock
30 Gr
Butter
50 Gr
Wheat flour

Pasta

300 Gr
Linguine
1 Unit(s)
Onion
12 Unit(s)
Sundried tomatoes
2 Sprig(s)
Fresh oregano
2 Handful(s)
Baby spinach
  • Salt and pepper
  • Olive oil

Preparation time: 60.00 min

Preheat your oven at 400.00 °F

  • Prep

    Press the lemon and put the juice aside.
    Chop the dried tomatoes, the onion, the spinach and the origano.

  • Piccata

    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

  • Pasta

    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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