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Sliced Quebec Milk-Fed Veal on spicy pasta mesclun |
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- 4 scallops of Quebec Milk-Fed Veal
- 1 zucchini
- 1 red pepper, chopped
- 1 onion, chopped
- 100 g (4 oz) spinach noodles
- 100 g (4 oz) natural noodles
- 100 g (4 oz) tomato noodles
- 50 g (2 oz) dry goat’s cheese (old cheddar style)
- 30 ml (2 tablespoons) olive oil
- Grated whole nutmeg, to taste.
- Salt and cayenne pepper to taste
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Preparation
- Cook noodles in a large quantity of water following the usual method.
- With a knife, cut zucchini into strips.
- In a large pan, heat oil. Place the strips of milk-fed veal, zucchini, onion and red pepper. Add salt, whole nutmeg and Cayenne pepper. Continue cooking for
5 minutes.
- When noodles are cooked, drain and place on milk-fed veal strips and vegetables.
- Mix carefully. Serve on plates and sprinkle with grated goat’s cheese.
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