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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.

Note

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

Ingredients

Recipe for 4 servings

Veal piccata

4 Unit(s)

Veal scallop

1 Unit(s)

Lemon

120 Ml

Marsala

150 Ml

Chicken stock

30 Gr

Butter

50 Gr

Flour

Pasta

300 Gr

Linguine

150 Gr

Onion

100 Gr

Sundried tomatoes

2 Sprig(s)

Fresh oregano

2 Handful(s)

Baby spinach

Preparation time: 60 min

Preheat your oven at 400 °F

Preparation

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.

Class with similar recipe

Monday, November 17th 18:00 to 21:00

Plateau Mont-Royal

100 $ / pers.

CUISINE DU MONDE

Italy in all its glory! A glass of Prosecco upon your arrival!

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More information

9 / 12

100 $ / pers.

3 places disponibles