Veal marinated with saffron and ricotta pasta

4 years ago

Hello people,

Now I will post about a meat dish that deserves to be shared. I await your suggestions ...


350g loin of veal
salt, pepper corns
olive oil
200g of wheat flour
2 eggs
2 cloves of garlic
1 pinch of turmeric powder
flour for tender
350 g of broccoli
80g of ricotta cheese


Cut meat into strips and spread and season with salt, pepper and coarsely ground a little olive oil.
Cover with cling film and store in cool 2 hours.
Knead the flour with the eggs and saffron.
Roll out the dough with a rolling pin obtained, cut into tagliatelle, loosen the foil and bake a few minutes in boiling salted water, along with broccoli sprigs to split.
Heat a little oil in a skillet and add the garlic unpeeled and bruised rosemary.
Toss the pasta and broccoli and sauté.
Pour onto plates and drizzle with a little olive oil raw.
Top with grated ricotta cheese and serve.

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