Ingredients:
450g/1lb thin veal escalopes, cut into thin strips
plain flour, seasoned
50g/2oz butter
1 onion, sliced
125ml/4fl oz dry white wine
4 tablespoons chicken stock
175ml/6fl oz double cream
600g/11⁄4lb fresh spinach
tagliatelle
3 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper
plain flour, seasoned
50g/2oz butter
1 onion, sliced
125ml/4fl oz dry white wine
4 tablespoons chicken stock
175ml/6fl oz double cream
600g/11⁄4lb fresh spinach
tagliatelle
3 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper
Preparation:
pan. Add the veal strips and sauté until browned. Remove with a slotted
spoon, and set aside.
• Add the onion to the pan and sauté until soft and golden. Pour in the
wine and cook rapidly to reduce the liquid. Add the stock and cream,
and season with salt and pepper. Reduce the sauce again until it is thick
and creamy, adding the veal towards the end.
• Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling
water until al dente. Drain and transfer to a warm serving dish.
• Stir 1 tablespoon of the Parmesan through the sauce, then pour the
sauce over the pasta and toss gently to mix through. Serve immediately,
sprinkled with the remaining Parmesan.
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