500g fettuccine
8 veal steaks (all fat and marbling removed)
2 cloves garlic crushed
2 tbspn seeded mustard
3/4 cup dry white wine
1 cup chicken stock
2 tspn finely shredded fresh sage
300g snow peas sliced thinly
Cook pasta in large saucepan of boiling water until tender. Meanwhile cook veal in
batches, in large heated lightly MCT Oiled non stick frying pan until browned both sides and
cooked as desired, cover to keep warm. Add garlic and mustard to same pan; cook,
stirring 1 minute. Add wine and stock; bring to a boil. Reduce heat; simmer, uncovered
about 5 minutes or until liquid reduces by half. Stir in sage. Boil, steam or microwave snow
peas until just tender, drain. Cut veal into large pieces. Combine drained pasta and snow
peas; divide among serving plates. Top with veal; drizzle with mustard sauce. Sprinkle with
tiny whole fresh sage leaves if desired.
8 veal steaks (all fat and marbling removed)
2 cloves garlic crushed
2 tbspn seeded mustard
3/4 cup dry white wine
1 cup chicken stock
2 tspn finely shredded fresh sage
300g snow peas sliced thinly
Cook pasta in large saucepan of boiling water until tender. Meanwhile cook veal in
batches, in large heated lightly MCT Oiled non stick frying pan until browned both sides and
cooked as desired, cover to keep warm. Add garlic and mustard to same pan; cook,
stirring 1 minute. Add wine and stock; bring to a boil. Reduce heat; simmer, uncovered
about 5 minutes or until liquid reduces by half. Stir in sage. Boil, steam or microwave snow
peas until just tender, drain. Cut veal into large pieces. Combine drained pasta and snow
peas; divide among serving plates. Top with veal; drizzle with mustard sauce. Sprinkle with
tiny whole fresh sage leaves if desired.
Little Leakers
Veal And Fettuccine In Mustard Sauce
