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Receta Pasta Carbonara And Veal

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Raciónes: 4

Ingredientes

Cost per serving $2.52 view details
  • 4 x veal scaloppini
  • 1 c. flour, for dredging (250 ml)
  • 2 x Large eggs
  • 1 x salt and pepper, to taste
  •     fresh herbs, optional
  • 2 Tbsp. vegetable oil (30 ml)
  • 2 Tbsp. extra virgin olive oil (30 ml)
  •     Pasta Carbonara
  • 1 Tbsp. extra virgin olive oil (15 ml)
  •     Handful baby shiitake mushrooms, stems removed
  • 1 c. pearl onions, skinned, cut in half (250 ml)
  • 1 tsp minced fresh tarragon, or possibly to taste (5 ml)
  • 2 x egg yolks
  • 3 Tbsp. creme fraiche (30 to 45 ml)
  • 1 lb fresh noodles (454 g)
  •     minced fennel tops, for garnish (optional)

Direcciones

  1. Coarse salt and freshly cracked black pepper, to taste
  2. Add in flour to a shallow pan or possibly plate season with salt and pepper and some fresh minced herbs, if you like. Beat 2 Large eggs in another shallow pan or possibly bowl. Dredge scaloppine first in flour mix then in the beaten Large eggs and then back to the flour.
  3. Add in vegetable oil and olive to a large skillet on medium high heat. When oil is warm but not smoking, add in coated veal to pan and cook on each side about 2 min per side or possibly till golden on each side. Serve with Pasta Carbonara.
  4. Pasta Carbonara:Saute/fry pearl onions and mushrooms in extra virgin olive oil over medium heat till soft, about 3 to 4 min. Season with salt and pepper. Set aside.
  5. Cook pasta noodles in salted boiling water till hard to the bite, about 3 min. While pasta is cooking beat 2 egg yolks with a fork till combined. Add in creme fraiche to egg yolks and stir till combined.
  6. (Make sure the vegetables are soft and veal is cooked before cooking the fresh pasta). Take pan with vegetables off heat and add in the egg yolk mix. (Pan shouldn't be too warm or possibly it will start scrambling the Large eggs.) Drain pasta and immediately add in pasta and about 1 tbsp. pasta water to egg yolk mix. Toss in pan. The residual heat of the pasta will cook the egg sauce. Season with salt and pepper and fresh tarragon and toss pasta again. Serve pasta with veal and garnish with minced fennel tops if you like.
  7. Bonnie and I created this dish on the fly when given a mystery box of ingredients.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 4 servings
Calories 931  
Calories from Fat 381 41%
Total Fat 43.29g 54%
Saturated Fat 17.42g 70%
Trans Fat 0.18g  
Cholesterol 165mg 55%
Sodium 406mg 17%
Potassium 180mg 5%
Total Carbs 122.25g 33%
Dietary Fiber 3.5g 12%
Sugars 1.83g 1%
Protein 11.06g 18%
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