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Fettuccine Alfredo with a basil and rosemary marinated veal skewer
Another Italian pasta classic prepared with great love in the courtyard of one of Italy's most respected Grana Padano producers. Simple and tasty like so much else from Italian cuisine. Here I complement my Pasta Alfredo with a spicy veal skewer that elevates the whole meal to perfection.
Equipment
- Frying pan or frying pan
- Frying shovel
- Putty shovel
Ingredients
- 500 gram Pasta Fettuccine preferably fresh
- 2 shallots
- 3 dl cream
- 2 dl milk
- 300 gram grated Grana Padano
- Salt & black pepper
- olive oil
Veal skewer
- 480 gram calf of suitable piece details
- 4 wooden sticks
- olive oil
- Basil
- Rosemary
- 2 tbsp vinegar
- Salt & black pepper
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