Fettuccine with Veal – Petal Butter Sauce Recipe

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


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

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
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).

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