Pappardelle with Braised Veal

A truly Italian pasta dish featuring pappardelle pasta and incredibly tender braised veal (better living 2 stars). Aromatic with herbs and spices, and rich in flavour due to the long, slow cooking process. Accompanied by a fresh salad of courgette, fennel, and tomato, dressed with a basil dressing.

Veal (better living 2 stars), tomatoes, courgette, carrot, cherry tomatoes, fennel, celery, white onion, leek, garlic, celeriac, fresh basil, parsley, rosemary, thyme, capers, nutmeg, cumin seeds, coriander seeds, rosemary, thyme, fennel seeds, pappardelle pasta, red wine, homemade chicken stock (contains celery), extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, gluten, selderij, sulfiet.

Microwave

Heat the braised veal with the pappardelle loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad (cold).

Oven — 200°C, 20-30 minMarleen's choice

Preheat the braised veal with the pappardelle covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 persons). Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy121,64 kcal

Protein7,87 g

Fat4,86 g

of which saturated1,26 g

Carbohydrates10,69 g

Dietary fibre1,37 g

Salt0,57 g

Average weight: 540 g