A main course for two: pink pan-fried veal loin with tagliatelle, shiitake and a glossy Madeira jus, topped with a fresh salsa of pistachios, capers and sage. The salsa cuts through the rich jus and turns a simple plate of pasta into something special.
Pasta with veal loin and Madeira
Pasta with veal loin and Madeira
Method
01
Fry the veal
Season the meat with pepper and salt and fry it in clarified butter until browned all round and pink inside. Baste it regularly with the fat.
02
Cook the pasta
Cook the tagliatelle al dente in salted water.
03
Make the salsa
Mix the pistachios, capers, shallot, sage and garlic with the grapeseed oil and the lemon juice.
04
Make the jus
Take the meat out of the pan and fry the shiitake in the remaining fat. Deglaze with the Madeira, the lemon juice and the veal stock and reduce briefly.
05
Finish the pasta
Drain the pasta, toss it with a knob of butter and season.
06
Plate up
Slice the meat. Arrange the slices on the plate, spoon the salsa over, add the pasta and the shiitake alongside and pour the Madeira jus over.
Tips & notes
Allow about 250 g of veal loin for two people. For the jus use a good veal stock or jus, such as the Kalfsjus on this site. Shop-bought tagliatelle usually contains egg.
Chef's tip
Let the veal loin rest for a few minutes under foil after frying, so it stays juicy and pink. Use the same pan for the shiitake and the jus so the sediment ends up in the sauce.
Variations
- With veal fillet: veal tenderloin is just as tender and has the same cooking time.
- With sun-dried tomato: add a little finely chopped sun-dried tomato to the salsa.
Contains:
Gluten
Eggs
Milk
Tree nuts
Sulphites
