John Myers
Ingredients for 2 servings:
- 200 g veal, turkey and beef also work
- 100 ml white wine
- 50 ml veal stock
- 10 sage leaves
- 100 g bacon, lean, diced
- 1 m.-sized onion(s)
- some olive oil
- some garlic
- salt and pepper
- Thyme
- 1 beefsteak tomato(s)
- lemon juice
- 150g tagliatelle
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Saltimbocca as pasta sauce
Cook the pasta in salted water according to the instructions, but not completely. It will finish cooking in the sauce. Dice the onion and fry with the bacon in a little olive oil until translucent. Add the sliced meat. Deglaze with white wine and add the veal stock. Add the diced tomato. Finely chop the sage and add it too. Season the sauce with garlic, thyme, salt, and pepper. Add a dash of lemon juice, if desired. Reduce the sauce slightly. Mix the almost-cooked tagliatelle with the sauce and simmer until the pasta is cooked al dente. Serve with Parmesan cheese and drink the white wine used for cooking.
Facebook Comments