Name: Veal and fettuccine in sage mustard sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 500 gram fettuccine; 8 x 80g veal steaks; 300 gram snow peas, sliced thinly; Sage mustard sauce; 2 clove garlic, crushed; 2 tablespoon wholegrain mustard; 3/4 cup (180ml) dry white wine; 1 cup (250ml) chicken stock; 2 teaspoon finely shredded fresh sage

Ingredients

500 gram fettuccine

8 x 80g veal steaks

300 gram snow peas, sliced thinly

Sage mustard sauce

2 clove garlic, crushed

2 tablespoon wholegrain mustard

3/4 cup (180ml) dry white wine

1 cup (250ml) chicken stock

2 teaspoon finely shredded fresh sage

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, cook veal, in batches, in large lightly oiled frying pan until browned both sides and cooked as desired; cover to keep warm.

3.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.

4.Boil, steam or microwave snow peas until just tender; drain.

5.Cut veal pieces in half on the diagonal. Combine pasta and snow peas; divide among serving plates. Top with veal pieces; drizzle with sage mustard sauce.

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Ingredients

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