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Veal Fillet and Tagliatelle in Hazelnut Butter

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Veal Fillet and Tagliatelle in Hazelnut Butter

The perfect veal fillet and tagliatelle in hazelnut butter recipe with a picture and simple step-by-step instructions.

  • 75 g Hazelnuts
  • 75 g Butter
  • 1000 g Veal fillet
  • 15 g Clarified butter
  • Salt
  • Pepper from the grinder
  • 500 g Tagliatelle
  • 1 packet Truffle butter
  1. Mix the finely ground hazelnuts with the butter (room temperature). Puree until a paste is formed.
  2. Season the veal fillet with salt and pepper. Then heat the clarified butter in a pan and brush the veal fillet with the hazelnut butter. Place the veal fillet in the pan. Fry for about 25 minutes over a mild heat, turning regularly. Let rest a little.
  3. Cook the pasta according to the package insert.
  4. Arrange on a preheated plate and spread the hazelnut butter over it. Serve the veal fillet with fresh pasta and truffle butter.
Dinner
European
veal fillet and tagliatelle in hazelnut butter

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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