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Veal oysters with tortellini
 
 
4 ServingsPTM20 min

Veal oysters with tortellini


Tortellini with veal oysters and rucola pesto

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Directions

  1. Divide the broccoli into florets, cut the stems into pieces and cook for 8 minutes until al dente.
  2. Heat the pasta with olive oil according to the instructions on the package. Rub the veal oysters with pepper.
  3. Heat the butter in a frying pan and fry the veal escalope in 2-3 min. Brown on the inside and rosé on the inside.
  4. Cut the tomato into strips. Stir in the rucola pesto and tomato strips through the pasta. Divide the tortelli, broccoli and veal oysters over the plates.


Nutrition

905Calories
Sodium25% DV600mg
Fat83% DV54g
Protein104% DV52g
Carbs18% DV54g
Fiber28% DV7g

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