Sat, 3 September 2022
Ingredients:
500g wild mushrooms
1 onion
2 clove garlic
500g smoked bacon pieces
Half fennel sliced thin
500 ml cream
Few leaves of sage
Knob butter
250g fresh egg tagliatelle or your favour pasta, check the pack for instructions on cooking time
150g fresh Irish rose veal loin cut super thin
100g panko breadcrumbs
1 egg whisked with a drop of milk
100g of any Flour for dusting on the veal
Method:
1. Place the flour in the zip lock bag, add the veal, season with salt and pepper and close. Shake for a few minutes. Remove the meat, shake off the excess four dip into the egg mix and then into the breadcrumbs. Set aside
2. In a warm pan add the smoked bacon and cook for 3 minutes in a tbsp. of oil.
3. Next add the mushrooms and turn on full heat, to seal them off, cook for 3 minutes and then add the onion, fennel, and garlic.
4. Add a knob of butter and mix all together, turn down the heat and add the cream.
5. Allow to cooL down until a nice saucy consistency, 2 or 3 minutes should do.
6. Cook the pasta as per instructions on the bag.
7. In a separate hot pan, add 50 ml of oil and add in the veal (as prepared before) and cook for 2 minutes. Turn over and cook for 2 minutes, and then add a generous knob of butter. Spoon over the meat and take off the heat.
8. Allow to rest for 2 minutes in the butter
9. Once the pasta is cooked, add it to the sauce and mix in well combining all the lovely mushrooms and bacon and serve into a large pasta bowl
10. Carve the veal into thin slices and lay on top of the pasta. Zest very generously with the aged sheep’s cheese
