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Dijon Quebec Milk-Fed Veal pasta |
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- 500 g (1 lb) Quebec Milk-Fed Veal cut in strips
- 2 shallots cut thinly
- 1 grated carrot
- 1 red or green pepper, chopped
- 30 ml (2 tablespoons) white wine
- 250 ml (1 cup) milk
- 125 ml (1/2 cup ) white wine or chicken broth
- 50 ml (1/4 cup) Dijon mustard
- 30 ml (2 tablespoons) flour
- 1 pinch of ground coriander
- Pepper to taste
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Preparation
- In a pan, cook milk-fed veal strips, shallots, carrots and red pepper in 30 ml
(2 tablespoons) of white wine for 10 minutes.
- Mix milk, 125 ml (1/2 cup) of white wine, Dijon mustard, flour and coriander.
Pepper to taste.
- Pour in pan and stir until thick.
- Serve on fettuccini or linguini.
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