Recipe

A A A

• 1 tbsp butter
• 2 tsp olive oil
• 400 g veal schnitzels, cut in strips
• 2 garlic cloves, peeled and thinly sliced
• 1/3 cup tomato paste
• 1/3 cup chicken stock
• 2 tbsp marsala wine
• 1/3 cup cream
• 400 g penne pasta
• 30 g butter
• 150 g button mushrooms, sliced
• 1/3 cup flat leaf parsley
• black pepper

• 1 Heat butter and olive oil in a large non stick frying pan.
• 2 Add the veal and cook on medium high for 2-3 minutes stirring continually. Add garlic and cook a further 1 minute.
• 3 Stir in tomato paste and cook for 30 seconds.
• 4 Add chicken stock, marsala and cream and simmer for 3 minutes, stirring occasionally.
• 5 Drain cooked pasta. Melt putter in the pasta pot, add button mushrooms and cook for 2-3 minutes, stirring continually.
• 6 Return drained pasta to the pot along with parsley and black pepper and toss all the ingrediants together well.
• 7 Arrange the mushroom pasta into your bowls.
• 8 Spoon over the veal mixture and serve with a sprinkle of pepper.