1 lb. of organic veal, cubed
4 shallots, chopped
2/3 cup of light cream
½ cup dry white wine
4 tablespoons unsalted butter
¼ cup chicken stock
¼ cup freshly grated Parmesan cheese
4 cloves garlic, minced
1 tablespoon flour
Salt & Pepper to taste
Fresh chopped Italian Parsley, optional
12 oz. Tagliatelle, prep to al dente, reserve ¼ cup of pasta water
Toss veal in flour to coat.
In a large skillet over medium high heat, butter, melt and sauté until starts to brown. Add veal and shallots, turning meat so that is browns evenly.
Once evenly browned, add wine, garlic and stock, salt and pepper to taste, simmer until sauce reduces by half.
Remove meat, cover to keep warm, reduce heat, add cream and sauté to combine, simmer until reduced by half.
Once sauce has reduced, add pasta water, whisking to combine, followed by pasta, toss to coat. Return meat to skillet, and simmer until warmed through.
Sprinkle with cheese and parsley and serve,