Meats Recipes - Buttery Veal Rolls with Fennel Noodles

Ingredients                        

• 175 g/6 oz/1/4 cup butter

• 30 ml/2 tbsp chopped parsley

• 10 ml/2 tsp chopped thyme

• 1 garlic clove, crushed

• Grated rind and juice of 1/2 lemon

• Salt and freshly ground black pepper

• 4 veal escalopes

• 20 g/3/4 oz/3 tbsp plain (all-purpose) flour

• 300 ml/1 1/4 cups chicken stock

• 225 g/8 oz pappardelle

• 10 ml/2 tsp fennel seeds

• 150 ml/1/4 pt/2/3 cup crème fraiche

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Method:

1. Mash 100 g/4 oz/1/2 cup of the butter with the herbs, garlic, lemon and a little salt and pepper.

2. Beat the veal out thinly with a meat mallet or with the end of a rolling pin. Spread the butter mixture over and roll up. Secure with wooden cocktail sticks (tooth­picks).

3. Melt 15 g/1 tbsp of the remaining butter in a large frying pan (skillet). Add the veal and brown on all sides. Remove from the pan. Add the flour and cook for 1 minute.

4. Blend in the stock, bring to the boil and simmer, stirring, for 2 minutes. Return the meat to the pan, cover and simmer gently for 20 minutes.

5. Meanwhile, cook the pasta according to the packet directions and drain. Melt the remaining butter in the pasta pan. Add the fennel seeds and fry until they sizzle.

6. Add the pasta, toss and turn on to a serving dish. Lift out the veal rolls, discard the cocktail sticks and arrange on the pasta.

7. Stir the crème fraiche into the cooking liquid. Taste and re-season. Heat through and pour over the veal. Serve straight away.