Fettuccine alla Capricciosa

Name: Fettuccine alla Capricciosa
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ pint well-flavoured Italian tomato sauce; ¼ pint red wine; salt and freshly ground black pepper; salt and freshly ground black pepper; 1-2 slices parma ham, cut in thin strips; ¼ pound fresh or dried mushrooms, sliced; ¼ pound fresh or dried mushrooms, sliced; ½ pound peas; ¼ pound butter; ¼ pound veal, finely chopped; 1 pound fettuccine (egg noodles); 1 pound fettuccine (egg noodles)

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound fettuccine (egg noodles)
¼ pound veal, finely chopped
¼

Europe
Italy
Main course
Mediterranean
Pasta

Method

Sauté finely chopped veal in half the butter until golden. Add salt, freshly ground black pepper and red wine, and simmer gently for 5 to 10 minutes. Add Tomato Sauce and continue cooking over a low heat for 30 minutes.

Cook peas in boiling salted water until tender; drain, and sauté with sliced mushrooms and ham in remaining butter until mushrooms are cooked through. Add to sauce.