Strip of veal with lemon, spaghettis with cherry tomatoes and fresh basil
Veal strips of topped with a creamy lemon sauce, spaghettis with cherry tomatoes and a chiffonade of fresh basil.
IngredientsRecipe for 4 persons
For the spaghettis
For the veal strips
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 425.00 °F
- General preparation
Cut the cherry tomatoes in 4. Chop the red onion and shallot. Snip basil. Finely chop the garlic and the capers. Squeeze and zest the lemon. Slice your veal scallops into strips.
- Preparation for spaghetti with cherry tomatoes and fresh basil
In a skillet with a little oil, fry the red onion and allow to caramelize, keep them aside. Cook the pasta in salted boiling water for 8 to 10 minutes until al dente. Drain and set aside in a large bowl. Incorporate half the chopped garlic, chopped basil, cherry tomatoes and caramelized onion.
- Preparation for lemon veal strips
In a skillet with a drizzle of oil, sauté the veal escalopes until golden. Place on a tray In the same pan, remove excess fat cooking with paper towels. Pour a drizzle of olive oil and sauté the shallots for 1 minute. Add remaining minced garlic and cook 30 seconds. Deglaze with lemon juice and white wine, add the capers and reduce by half. Remove from heat and add a few cubes of cold butter, stir well. Put back the veal into the sauce.
- To serve
On your plate, place the spaghetti with cherry tomatoes and basil with a pair of tongs. Place the veal escalope and top with the lemon sauce. Decorate your cutlets with Parmesan shavings.
To keep a piece of the summer, when harvest you pick a large amount of basil that you chop and mix it with a little olive oil. Freeze basil in ice cube trays. Once frozen, store cubes in an airtight container in the freezer.