Exotic Pasta with veal


I found this recipe in "Good Food" magazine, and the original name was "Chinese Noodles" but because it was long ago I am not sure about the name now. With the time I have changed some of the ingredients and came up with this version of the recipe, the main difference is in the marinate for the veal.

I called her exotic pasta because I use one of Hainz Exotic sauces for the marinate and  it radically changes the taste. Once again it proved that marinating the meat is very important.

I think these are the main milestones of this recipe and now it is time to proceed with its preparation.
Cooking utensils:

Past saucepan - Excelsteel 12 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base

Middle size bowl -  Fox Run Stainless Steel 8-Quart Mixing Bowl

Knife - Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife

Cutting Board - Architec The Gripper Bamboo Cutting Board, 11 by 14-Inch

Wok - Joyce Chen 21-9972, Classic Series 4-Piece Carbon-Steel Wok Set

400 gr. - veal
250 gr.  - spaghetti capellini n1 
3 - red piper
2 - carrot cut on slices
100 gr. - mushrooms
1 tbps. - tomato paste
2 tbsp.- olives 
1 tbsp.- salt
Cooking pots:
spaghetti pot 
middle bowl
cutting board
wok pan
4 tbsp - soy sauce Heinz
7 tbsp- exotic sauce Heinz
2 tbsp olive oil 
3 tbsp- white balsamic vinegar 
Mix the ingredients for the marinate in medium size bowl, salt the meat and slice it ??in thin pieces of about 8 cm long x 0.5 x 0.5 mm.  I am giving these precise dimensions as the preparation of beef is a specific and the meat must be in small pieces so that it can be easily cooked. Based on my experience I believe that this is the right size.
Soak the meat for 6 to 8 hours.
In a large saucepan pour 2l. water and salt after the water starts boiling, put the spaghetti for 1-2 minutes and remove them before they are fully cooked, or mind the preparation time given by the manufacturer on the package. When the pasta is ready, put the pot aside but do not  take the water out.
Heat the olive oil in a large wok pan and when it starts to smoke, add the meat (save the marinade aside) along with the carrots and stir.  After 8 minutes, add the peppers and the cooking time is 14-16 minutes. Once you are done reduce the heat to minimum and add the pasta, the rest of the marinate and cook, stirring for about 3-4 minutes to mix all ingredients.
Pasta is ready for serving. Enjoy!


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