Silky Veal & Prawn Pasta with Garlic Saffron Cream Sauce

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

(Serves 2)

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.

Veal frying

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.

Mushrooms, veal stock & saffron

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.

Veal in saffron cream sauce

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!

Veal & Prawn Pasta with Garlic Saffron Cream Sauce

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

Shop Local Badge

And I am adding it to #Recipeoftheweek hosted by Emily from A Mummy Too.

Link up your recipe of the week

10 thoughts on “Silky Veal & Prawn Pasta with Garlic Saffron Cream Sauce”

  1. Although I can’t remember this exact dish, I’m pleased to say that it did remind me of a number of cheap trattorias that I used to frequent. The sort of place where they had those huge pepperpots, wicker covered wine and oddly sticky carpets and waiters. The food could be really good, though, and this sounds lovely.

    1. You have the exact idea there Phil! The Italian I went to sounds just like that…but the food was still good as I recall. I ate very little memorable food (or much food at all) whilst at University so the fact that this combination has remained in my head just goes to prove how nice it is ! x

  2. I think veal is very versatile too – the flavour is so mild, you can work it into almost any kind of dish instead of some other meat or general “flesh-thing”. Not even sure if I can get it here in Sweden though… I’ve never really looked!

    1. They eat lots of veal in Sweden Charles so I don’t doubt that if you see it, you will find it! I am going to blog a Swedish veal recipe in a few weeks actually. Lots of lovely dill 🙂 Gott Jul xx

  3. Love the idea of the garlic saffron cream sauce. Just sounds fabulous. Thanks so much for linking up with #recipeoftheweek. I’ve Pinned and Tweeted this post and there’s a fresh linky live now. Hope you join in 😀 x

  4. This sounds like a very interesting flavoursome combination and I love that you created it from the memory of a dish. Thank you for linking up with Shop Local! Happy New Year and all the best for 2014 xx

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