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Veal oysters with tortellini
Tortellini with veal oysters and rucola pesto
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Ingredients
Directions
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Divide the broccoli into florets, cut the stems into pieces and cook for 8 minutes until al dente.
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Heat the pasta with olive oil according to the instructions on the package. Rub the veal oysters with pepper.
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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.
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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.
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Nutrition
905Calories
Sodium25% DV600mg
Fat83% DV54g
Protein104% DV52g
Carbs18% DV54g
Fiber28% DV7g
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