DinnerBooks
Vitello Blanco

Vitello Blanco

Cooking Time30 m
Ingredients15
DifficultyMedium
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Josefine BerggrenJosefine Berggren
Vitello Blanco is a somewhat unexpected twist on the meat sauce, but it feels instantly obvious when the rosemary begins to smell in the forehead and the lemon gets life in the sauce. The tastes are cradle and rounded at the same time, and the whole court comes together quickly. Serve with freshly cooked pasta and a crispy salad alongside.

Ingredients

4 servings
  • Step: 1
    4 port taliatelle
  • Step: 2
    500 g calves
  • Step: 3
    1 msk oil
  • Step: 4
    salt
  • Step: 5
    pepper
  • Step: 6
    2 st garlic gaps
  • Step: 7
    1 1/2 dl folded in
  • Step: 8
    1 dl milk
  • Step: 9
    1 msk cornstarch
  • Step: 10
    1 st lemon
  • Step: 11
    1 msk hacked rosemary
  • Step: 12
    150 g sugar
  • Step: 13
    1 st red
  • Step: 14
    1 dl olives with pimiento
  • Step: 15
    65 g mangold shooting

Instructions

  • Step: 1
    Put on pasta water.
  • Step: 2
    Vitello Blanco: Break the ferry in the oil in a pan. Spice with salt and pepper and press in the garlic.
  • Step: 3
    Mix the cream, milk and corn starch and move into the ferry. Allow seven minutes during stirring.
  • Step: 4
    Wash the lemon, tear the shell and press out of the juice. Pipe in the lemon shell and taste with the juice. Pick the leaves from the rosemary and hack them. Taste the sauce with rosemary.
  • Step: 5
    Cook pasta as directed on the packaging.
  • Step: 6
    Salad: Stream the sugars, scale and slice the onion. Let the olives run off. Mix it all with the mangolds.
  • Step: 7
    Pour off the pasta and serve with the ferry sauce and salad.

Näring

Calories660kcal
Carbohydrates61g
Fat25g
Protein38g
Serving Size4serving

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