Fettucine with veal, asparagus & shallots
By Grammie926
A sophisticated pasta dish with a complex sauce that makes a superb main course for a special dinner. Substitute boneless chicken breasts or pork tenderloin, if desired.
- 4
Ingredients
- 2 cups (500 mL) red wine
- 2 tbsp (25 mL) balsamic vinegar
- 1 tsp (5 mL) sugar
- 2 cups (500 mL) chicken stock
- 2 tbsp (25 mL) butter
- 10 oz (300 g) veal fillet
- 8 shallots
- 4 oz (125 g) asparagus spears, trimmed and sliced in 2-inch (5-cm) lengths
- 1 tbsp (15 mL) butter
- Pinch sugar
- 8 oz (250 g) oyster mushrooms, sliced in half
- 1 lb (500 g) fresh fettuccine
- Freshly ground pepper
- Chopped parsley
Preparation
Step 1
1. To make sauce, add red wine, vinegar and sugar to skillet. Bring to boil and reduce until 2 tbsp (25 mL) remains (about 12 to 15 minutes). Add stock, bring to boil, add butter and boil together for 5 minutes. Reserve.
2. Slice veal into approx. 1/2-inch x 2-inch (1 cm x 5-cm) strips and reserve. Add shallots to a pot of cold water, bring to boil and boil for 2 minutes. Remove shallots with slotted spoon and slip out of skins, reserve. Add asparagus to water, and boil for 1 minute. Drain and rinse under cold water.
3. Heat butter in skillet on medium heat. Add shallots and sugar and sauté for 5 minutes or until shallots are browned. Add veal, asparagus and mushrooms to skillet and sauté about 2 minutes or until veal is pink, and mushrooms are cooked. Pour in sauce and bring to boil. Keep warm.
4. Meanwhile, bring a large pot of salted water to boil. Add fettuccine and boil for 2 to 3 minutes or until al dente. Drain and toss with pepper to taste.
5. Toss fettuccine with sauce, vegetables and meat. Sprinkle with parsley.
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