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Fettucini with Veal, Peas and Mint

May 28, 2011

A beautiful Spring dinner while the mint is growing profusely in the garden.  And of course there will be peas when there is mint.  Veal is one of my first choices when I arrive at the meat department and there are so many different ways to enjoy it.

Fettucini with Veal, Peas and Mint


  • 3 T. Unsalted Butter
  • 3 T. Olive Oil
  • 1 lb. Veal Scallops
  • 3 Shallots (chopped)
  • 4 T. Dry Vermouth (may substitute Dry Whie Wine)
  • 1 C. Chicken Stock
  • 1 C. Heavy Cream
  • 1 1/2 C. Frozen Peas
  • 1 lb. Fettuccine
  • Kosher Salt
  • Freshly Ground Pepper
  • 1/2 C. Mint Leaves (chopped)
  • Sprigs of Mint Leaves (for garnish)


  1. Salt and pepper the veal scallops
  2. Put half the butter and oil in a frying pan and bring to medium high heat; saute the veal on both sides (about 1 minute); remove and set aside
  3. Reduce the heat; add the remaining butter and oil and saute the shallots until they turn translucent (about 5 minutes); add the vermouth and then the broth and stir well
  4. Add the cream and bring to a simmer (until thickened
  5. Add the peas and heat thoroughly
  6. Add the veal and juices; salt and pepper to taste
  7. While making the sauce; boil the fettuccine; cook until al dente; drain and add to the vean and sauce mixture
  8. Serve on warmed plates and garnish with fresh mint leaves

Visti for many “pea” recipes” to enjoy Spring Fling.

2 Comments leave one →
  1. May 28, 2011 18:51

    Beautiful recipe!

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