Wholewheat spirelli with veal medallions and chervil marinade

  • cooking icon 20 minutes


For 4 persons

  • 350 g

  • knob of cooking butter

  • 4

    veal medallions

  • 1


  • 1 tsp

    coarse sea salt

  • 1 pinch


  • 1

    bunch of chervil

  • 2 tbsp

    olive oil

  • 1 tbsp

    liquid honey

  • juice of half a lemon

  • 200 g

    lamb's lettuce


  1. Cook the wholewheat capellini al dente in plenty of water, then pour off and drain.
  2. 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.
  3. 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.
  4. Mix the lamb’s lettuce in with the warm spirelli and spoon onto the plate.
  5. Top with the veal medallion and generously spoon the chervil marinade over it.

The best way to cook pasta

Related recipes

View all recipes

Subscribe for more pasta inspiration