Fettuccine with Veal – Petal Butter Sauce Recipe

wine info

| General Recipes

Cooking receipe to make wine info under category General Recipes. You may find some video clips related to this receipe below.wine infoladenisFood and wine are natural companions and have been so throughout history. However it is the French we have to thank for elevating both the preparation of food

[ read more ]

Umani Japanese Stew of Root Vegetables Seaweed and Chicken Japanese cooking recipe

| Japanese

Ingredients 1 cup burdock root, scraped, cut into 1/2-inch diagonal pieces & soaked until ready to use to prevent discoloration (gobo) 1 strip dried kelp, soaked in water until soft & then rinsed (kombu) 3-3 1/2 cups chicken stock or dashi 1 tablespoon vegetable oil 1/2 lb boneless chicken thigh

[ read more ]

Benihana Magic Mustard Sauce

| Copycat Complete

Cooking receipe to make Benihana Magic Mustard Sauce under category Copycat Complete. You may find some video clips related to this receipe below.3 tb Powdered mustard2 tb Hot water1/2 c Soy sauce or tamari sauce2 t. Sesame seeds, toasted1 Garlic cloveIn a small bowl, blend mustard and water into a

[ read more ]

Honey Ginger Teriyaki Salmon Japanese cooking recipe

| Japanese

Ingredients Teriyaki sauce 1/3 cup soy sauce 2 tablespoons mirin (or medium dry Sherry or sake) 2 1/2 tablespoons cider vinegar (or rice vinegar) 1-2 tablespoon honey 1 1/2 tablespoons peeled chopped fresh gingerroot 2 salmon steaks (1/2-inch thick) butter (or margarine) salt and pepper Dir

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Fettuccine with Veal – Petal Butter Sauce Recipe"] _______________________________________


Type: Fettuccine with Veal – Petal Butter Sauce Free Cooking Recipe – Pasta

Unbelievable!

Ingredients / Directions
1 pound dried fettuccine
7 tbsp olive oil
1 teaspoon chopped oregano
1 teaspoon chopped marjoram
3/4 cup(s) butter
1 pound veal fillet
thinly sliced
5/8 cup(s) rose petal vinegar
5/8 cup(s) fish stock
1/4 cup(s) grapefruit juice
1/4 cup(s) heavy cream
salt

Garnish:
12 pink grapefruit segments
12 pink peppercorns
rose petals
fresh herb leaves Cook the fettuccine with 1 tbsp of the oil in a pan of salted boiling water for 12 minutes.
Drain and transfer to a warm serving dish. Add 2 tbsp of the olive oil
the oregano
marjoram.
Heat 4 tbsp of the butter with the remaining oil in a large skillet. Gently fry the veal for 6 minutes. Remove and place on top of the pasta.
Add the vinegar and fish stock to the pan and bring to a boil. Boil vigorously until reduced by two-thirds.
Add the grapefruit juice and cream and simmer for 4 minutes. Dice the remaining butter
add to the pan
and whisk until fully incorporated.
Pour the sauce around the veal
garnish and serve.

To make rose petal vinegar: infuse the petals of 8 pesticide free roses in 5/8 cup(s) white wine vinegar for 48 hour(s).

Please follow and like us: