Recipe

Veal escalopes with rocket and pistachio pesto

Jun 30, 2009 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Veal escalopes with rocket and pistachio pesto
  • 600 gram piece veal rump, sliced thinly
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) dry white wine
  • 2 teaspoon finely grated lemon rind
  • 1 clove garlic, crushed
  • 375 gram fettuccine
Pistachio pesto
  • 50 gram baby rocket leaves, trimmed
  • 1/2 cup (75g) shelled pistachios, toasted
  • 1/3 cup (25g) coarsely grated parmesan cheese
  • 1 clove garlic, quartered
  • 1 tablespoon lemon juice
  • 3/4 cup (180ml) olive oil

Method

Veal escalopes with rocket and pistachio pesto
  • 1
    Combine veal, oil, wine, rind and garlic in medium bowl; toss to coat veal all over in marinade. Cover; refrigerate 2 hours.
  • 2
    Cook pasta in large saucepan of boiling water, uncovered, until just tender.
  • 3
    与此同时,煮牛肉,在批量加热油grill plate (or grill or barbecue) until browned all over and cooked as desired.
  • 4
    To make pesto; blend or process rocket, nuts, cheese and garlic until well combined. With motor operating, gradually add combined juice and oil in thin stream until pesto thickens slightly.
  • 5
    Combine drained pasta in large bowl with half of the pesto; toss gently to combine. Serve veal on pasta topped with remaining pesto; accompany with a mixed-leaf salad, if desired.

Notes

Pesto can be made up to a week ahead and kept, covered, in the refrigerator. Pesto can also be frozen for up to 3 months.

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