Leading on from my last recipe post featuring stuffed veal, I am continuing to experiment with various cuts from my 5kg selection box that I purchased from my local farmer friends at Grasspunk.
I’m fast coming to the conclusion that veal is an incredibly versatile meat. It can work with lots of flavours as it has a gentle taste which is ultimately quite adaptable. And it has such a wonderful meltingly tender texture when cooked well. It really is fun to experiment with as well as very enjoyable to eat.
This recipe was inspired by a food memory I somehow managed to excavate from the jumble that is my mind. It was not a fully formed memory, more of a flash of a plate, a whiff of a dish! It’s from way back in my youth when food really wasn’t all that high on my agenda and so I guess I paid it less attention.
All I recall is on a very rare occasion at university, I went out for dinner, at a cheap Italian somewhere and I had veal, served with a creamy prawn sauce. And I remember it because it was delicious, no doubt tasting all the better as my university diet consisted mainly of toast and cheese!
So although it might sound a little odd, I thought I would put veal with prawns again. I tossed the veal with tagliatelle pasta, all coated in a creamy veal stock and saffron sauce with the tiny salty prawns scattered in at the end.
It was a fast and triumphant dish. Soft silky ribbons of pasta, tender strips of veal, luxurious saffron scented cream sauce and sweet little pops of prawn. All cobbled together in around 15 minutes, this was a real treat of a fuss free mid-week dinner.
Veal with prawns….It seems I did learn something at university after all!
Veal & Prawn Pasta with Garlic Saffron Cream Sauce
250g veal (I used a French cut ‘Osseline’ but escalope would work here)
a knob of butter
1 tbsp olive oil
4 shallots, chopped
6 mushrooms, sliced
1 garlic clove, finely chopped
300ml veal stock
a pinch of saffron
200ml double cream
200g of tiny prawns, defrosted if using from frozen
2 portions of tagliatelle pasta
Start by slicing your veal into strips. Heat your olive oil and butter and fry your veal for a few minutes briskly to seal and give it colour. Make sure to season it. Remove and set aside.
In the same pan, throw in your shallots, mushrooms and garlic and fry for a few minutes until the mushrooms take on a little colour. Then add your veal stock and saffron threads. Bring this to the boil and let it simmer for 5 minutes.
Return the veal and any juices that have escaped back to the pan. Then add the cream and the prawns and let it gently bubble for a couple of minutes until ready to serve.
Meanwhile, cook your pasta according to the instructions and add to the pan with the veal once cooked and toss thoroughly with the creamy sauce. Enjoy!
I am adding this recipe to a couple of blogging challenges. I am becoming a bit of a regular at Elizabeth’s Kitchen Diary Shop Local Challenge. This one fits nicely because once again I am using veal sourced from my local farmer friends at Grasspunk
And I am adding it to #Recipeoftheweek hosted by Emily from A Mummy Too.