Veal Fettuccini with Oysters & Artichokes
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
oysters
in their liquor |
|
| 1 ¼ | cups |
water
added to oysters, set aside |
|
| 2 | sticks |
butter
or oleo |
|
| 1 | cup |
artichoke hearts
quartered |
*
|
| 3 | each |
veal cutlets
very thin, cut in 1/4 inch julienne strips |
*
|
| ½ | pound |
pasta, fettuccine
|
|
| 1 | can |
evaporated milk
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| Seasoned flour mix | |||
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ¼ | teaspoons |
white pepper
|
|
| 1 | teaspoon |
onion powder
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
oysters
in their liquor |
|
| 296 | ml |
water
added to oysters, set aside |
|
| 226 | g |
butter
or oleo |
|
| 237 | ml |
artichoke hearts
quartered |
*
|
| 3 | each |
veal cutlets
very thin, cut in 1/4 inch julienne strips |
*
|
| 226.8 | g |
pasta, fettuccine
|
|
| 1 | can |
evaporated milk
|
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| Seasoned flour mix | |||
| 59 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 6.3 | ml |
white pepper
|
|
| 5 | ml |
onion powder
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
paprika
|
|
Directions
Combine seasoning mix.
Add slices of veal and toss.
In large nonstick skillet, melt 1 stick butter.
Cook veal very fast, about 5 minutes.
Quarter artichokes.
Add artichokes, green onions and rest of flour mix to veal.
Add 3 tablespoons more butter.
Cook 2 minutes.
Stir in ¼ cup oyster water.
Cook 1 minute.
Add remaining oyster water and 4 tablespoons butter and the evaporated milk.
Cook about 3 minutes.
Stir lightly; add oysters and 4 tablespoons butter until melted.
Cook about 5 minutes to cook oysters.
Add cooked noodles.
Turn off burner, set 5 minutes.
To serve roll pasta and arrange oysters and veal on each serving.
