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Veal with gorgonzola and fresh pasta

Veal with gorgonzola and fresh pasta Masque

Ingrédients

For 4 people :

  • 480 g of minced veal
  • 100 g gorgonzola
  • 25 cl of heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic
  • 1 shallot average
  • 1 sprig thyme
  • 1l saltwater
  • Salt / pepper

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  • Preparation
  • Difficulty
    Easy
  • Baking
  • Imprimer
1

Sauté shallots and garlic until translucent, add thyme and set aside in a paper towel.
In the same pan, add the veal, season with salt and pepper. Deglaze with the spoon of vinegar, reduce heat to low and put back the shallots and garlic. Cook 5 minutes.

2

Bring to boil 1 liter of water to cook the pasta for 4-5 minutes.

3

Heat the cream and gorgonzola in a saucepan. Once the cheese starts to melt and the sauce coats your spoon, it is time to correct the seasoning and prepare your plates.

4

Arrange on warm plates: a dome of veal with pieces of gorgonzola, the pasta and then pour on a ribbon of sauce.

5

Serve hot.