Penne with veal
Ingredients
Features
Description
Pour a little bit of peanut butter in a saucepan and fry it 600 g veal fillet. Remove the meat and stew in the same 3 chopped shallots and 1 onion diced carrots. Pour 100 ml of white wine, add veal, 300 g of tomato pulp and a little water. Season with salt and pepper, cover and place in the preheated to 160 C (thermostat 5) oven for 1 hour.
20 Boil large penne in boiling, lightly salted water to the state of al dente. Fold, splash cold water. Fill the stuffing.
Grind beam coriander, 50 grams of cheese and 1 tablespoon of pistachio. Stir and sprinkle stuffed with penne.
Translated by site: wday.ru
