Veal Fillet on Pasta with Vegetables
Veal fillet on pasta with vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Zucchini
- 2 carrots
- 1 untreated orange
- 300 g Linguine
- Sea salt
- 650 g veal fillet (center cut)
- black pepper (freshly ground)
- 1 tbsp plant oil
- 3 sprigs thyme
- 2 tbsp butter
- 12 capers (for garnish)
- parmesan (for garnish)
Instructions
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1.
Wash and peel the zucchini and carrots, then spiralise into fine vegetable noodles. Wash the orange hot and grate it dry; zest and juice.
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2.
Cook the pasta in salted water until al dente.
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3.
Pat the veal fillet dry, cut into eight equal medallions, season with salt and pepper, and sear in a hot pan with oil until browned on both sides. Reduce heat, add thyme and 1 tbsp butter, cook for 4‑5 minutes while turning occasionally.
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4.
Sauté the vegetable noodles in the remaining butter for about 1 minute, season with salt and pepper, deglaze with orange juice, add zest, simmer briefly, then taste. Toss the drained pasta lightly and plate on deep bowls. Top with the veal medallions, garnish with capers, shave parmesan over the top, and serve.
