- Special Pricing
With the veal scaloppine, peas and mint, this pasta is springlike, although you can make it year-round. Buy frozen petit peas, which are as good as – if not better than – what's usually available fresh and are a lot easier to prepare.
A light and acidic vinho verde from Portugal or a sauvignon blanc from the Loire Valley in France, such as Pouilly-Fumé, will mirror the refreshing flavor of the mint.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 pound veal scaloppine, cut into 1-by-2-inch strips
- 1 teaspoon salt
- 1 small onion, chopped fine
- 2 tablespoons dry vermouth or dry white wine
- 1 cup canned low-sodium chicken broth or homemade stock
- 1 cup heavy cream
- 1 cup frounceen petit peas
- 3/4 pound fettuccine
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup lightly packed mint leaves, cut into thin strips
In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all. Remove.
Reduce the heat to moderately low. Add the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vermouth and then the broth and cream; bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Add the peas and heat through, about 1 minute. Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt.
In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes. Drain. Toss with the sauce, the pepper, the remaining 1 tablespoon butter, and the mint. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce.
Fresh Mint Flavor
Mint begins to lose flavor as soon as it's picked. Even if the bunch you're using looks fine, it may have been picked long enough ago so that the flavor is weak. Taste the sauce and, if you like, add more mint.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
754 calories; 48g total fat; 134mg cholesterol; 1066mg sodium; 57g carbohydrates; 5g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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