Filter
Reset
Sort ByRelevance
StacieGo
Veal oysters with tortellini
Tortellini with veal oysters and rucola pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Divide the broccoli into florets, cut the stems into pieces and cook for 8 minutes until al dente.
-
Heat the pasta with olive oil according to the instructions on the package. Rub the veal oysters with pepper.
-
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.
-
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.
Blogs that might be interesting
-
20 minMain dishpenne, fresh salmon fillet, traditional olive oil, green olives without seeds, fresh basil, pesto alla Genovese, arugula,penne with arugula and salmon -
215 minMain dishslices of beef, wheat flour, traditional olive oil, unsalted butter, onion, bacon cubes, juniper, clove, dried laurel leaves, Red wine, Gingerbread, fresh mashed potatoes, Elstar apple, rusk,step-by-step hunting dish -
25 minMain dishminced beef, Red onion, Italian spices, egg, fine bread crumb, olive oil, hamburger bun, pancetta, raw ham, arugula, radicchio, sun-dried tomato, low-fat yogurt, halvanaise, Pesto, tomato ketchup, flat leaf parsley,Mediterranean citizen with pesto dip -
30 minMain dishcelery, freshly sour apple, krent, raisins, walnut, almond, lemon, mayonnaise, potatoes with skin, olive oil, salmon fillet, dill,waldorf salad with salmon fillet and fried potatoes
Nutrition
905Calories
Sodium25% DV600mg
Fat83% DV54g
Protein104% DV52g
Carbs18% DV54g
Fiber28% DV7g
Loved it