Veal fettuccine
Instructions
Cut the meat into strips.
In a pan put three tablespoons of olive oil, chopped herbs, meat, salt and pepper.
Saute over low heat, basting occasionally with a little hot water.
Boil in salted water, drain the onions, mix together the meat, bring spruzzandole cooking often with the Marsala.
Before turning off stir the sauce with a knob of butter.
Accompanying wines: Botticino DOC, Aprilia Merlot DOC, Don Pietro Rosso VdT.
Ingredients and dosing for 4 persons
- 500 g of veal in slices
- Parsley
- Sage
- Thyme
- 10 scallions
- 1/2 cup of marsala wine
- 1 walnut butter
- 3 tablespoons of olive oil
- Salt
- Pepper