Spaghetti with Veal and Lemon Sauce

Ingredients

• 500 g spaghetti
• Salt
• 600 g veal cutlets
• 200 g carrots
• 1 Shallot
• 1 lemon (unsprayed)
• 3 tbsp olive oil
• 2 Garlic cloves
• 125 ml dry white wine
• 125 ml ready vegetable broth
• 4 tbsp crème fraîche
• 1 tin saffron
• 2 tbsp small capers
• 0.5 glass caper berries
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Cook spaghetti in boiling salted water according to package instructions until al dente.

2. 2.

   Slice veal into strips, peel and finely chop shallot, peel and slice carrots. Wash lemon and cut into slices.

3. 3.

   Brown meat in hot oil for about 2-3 minutes while stirring, then remove. Add carrots and onions to the pot, sauté, press garlic with wine and broth to deglaze, add crème fraîche, saffron, capers with some caper liquid and two lemon slices; cover and simmer for about 6 minutes. Finally return veal to the pan and heat through, seasoning with salt and pepper.

4. 4.

   Drain pasta and serve tossed with sauce, caper berries, and lemon slices garnish.