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Our Cooking Spot on Wink..."Papardelle with Sun Dried Tomatoes and Veal"

Bursts of flavor from Sundried Tomatoes and delicate addition of veal.

Recipe for your reference......"Papardelle with Sun Dried Tomatoes and Veal"


-3 tablespoons organic first cold press extra virgin olive oil

-sea salt to taste

-course ground black pepper to taste

-1 clove of garlic chopped

-2oz. fresh sage chopped

-2oz. fresh parsley chopped for garnish

-1 medium spanish sweet onion sliced

-1/2 cup portobello mushrooms sliced

-1/4 cup sun dried tomatoes sliced

-4oz. veal cutlet breaded and fried sliced into strips


Step 1

Bring a pot of water to a boil and salt it.

Heat olive oil with garlic and onion until the onions are translucent.

Step 2

Add mushrooms, salt and pepper and cook for 5 minutes.

Step 3

Add sun dried tomatoes, sage and veal cutlet strips. Cook pasta, stirring occasionally. Drain quickly and toss with sautéed ingredients. Plate and garnish with parsley.

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