Wholewheat spirelli with veal medallions and chervil marinade
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20 minutes
Ingredients
For 4 persons
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350 g
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knob of cooking butter
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4
veal medallions
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1
shallot
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1 tsp
coarse sea salt
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1 pinch
cayenne
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1
bunch of chervil
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2 tbsp
olive oil
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1 tbsp
liquid honey
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juice of half a lemon
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200 g
lamb's lettuce
Spirelli whole wheat
The wholewheat version of the traditional spirelli is a source of fibre, and combines a delicious taste with a very healthy meal. Whole wheat spirelli lends itself ideally to cold pasta salads and vegetables, allowing you to make a whole range of delicious and healthy combinations.
Preparation
- Cook the wholewheat capellini al dente in plenty of water, then pour off and drain.
- For the marinade, mix the olive oil, chopped chervil, finely chopped shallot, sea salt, cayenne pepper, honey and lemon juice. Allow to rest for 10 minutes at room temperature.
- Meanwhile, fry the veal medallions in hot butter until crispy on both sides. Remove from heat, cover and allow to rest for another 3 minutes.
- Mix the lamb’s lettuce in with the warm spirelli and spoon onto the plate.
- Top with the veal medallion and generously spoon the chervil marinade over it.
