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Sauted Quebec Milk-Fed Veal flavoured with lemon |
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- 500 ml (2 cups) uncooked penne
- 30 ml (2 tablespoons) butter
- 500 g (1 lb) Quebec Milk-Fed Veal strips
- 250 ml (1 cup) chicken broth
- 30 ml (2 tablespoons) Dijon mustard
- Juice from one fresh lemon
- 1 bag (1 lb / 500 g) frozen broccoli flowers
- 250 ml (1 cup) ricotta cheese
- Rind from one lemon, grated
- 45 ml (3 tablespoons) fresh dill, chopped
- Salt and pepper to taste
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Preparation
- In a large saucepan of salted water, cook penne for 10 to 12 minutes or to desired level of tenderness. Drain and set aside.
- Meanwhile, in a large pan, heat butter on high heat. Cook veal strips for 5 minutes or until the meat is golden. Drain the surplus liquid during cooking if necessary.
- In a small bowl, mix chicken broth, mustard and lemon juice. Add chicken broth mix to the pan while scraping bottom to remove all particles.
- Add broccoli. Cover and lower heat to medium. Simmer for 3 minutes or until broccoli is tender but still crisp. Add the ricotta cheese, lemon rind, dill and cooked pasta. Salt and pepper to taste. Mix gently.
- Variation: Replace broccoli with an equal quantity of frozen vegetables.
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