Prepare to embark on a gastronomic journey that will tantalize your taste buds and elevate your home cooking to restaurant-quality elegance! This extraordinary French-inspired dish combines the delicate tenderness of veal with the vibrant, peppery notes of watercress, creating a symphony of flavors that will make your dinner guests wonder if a professional chef has secretly taken over your kitchen. With its stunning pink-tinged cream sauce and emerald green spaghetti, this recipe is not just a meal—it's an edible work of art that promises to transform an ordinary evening into an unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 veal cutlets
- 1 cup watercress
- 200g spaghetti
- 1 cup heavy cream
- 2 tablespoons grenadine syrup
- Salt and pepper to taste
Instructions
- Prepare the veal cutlets by patting them dry with paper towels and seasoning generously with salt and freshly ground black pepper on both sides.
- Bring a large pot of salted water to a boil for the spaghetti. Cook spaghetti according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, heat a heavy skillet over medium-high heat with a small amount of olive oil. Sear the veal cutlets for approximately 2-3 minutes on each side until they develop a golden-brown crust. Remove and let rest on a warm plate.
- In the same skillet, reduce heat and add heavy cream. Gently simmer for 2-3 minutes, then stir in the grenadine syrup to create a light pink, glossy sauce.
- Blanch the watercress in boiling water for 30 seconds, then immediately transfer to ice water to preserve its bright green color. Drain and pat dry.
- Blend the blanched watercress with half the cream sauce until smooth and vibrant green.
- Drain the spaghetti and toss with the watercress cream sauce, ensuring even coating.
- Plate the watercress cream spaghetti, top with the seared veal cutlets, and drizzle remaining grenadine cream sauce around the dish.
- Garnish with fresh watercress leaves and a light sprinkle of cracked black pepper before serving.
Tips
- Temperature is Key: Ensure your veal cutlets are at room temperature before cooking to guarantee even searing and prevent tough meat.
- Watercress Technique: When blanching watercress, use a timer and immediately transfer to ice water to maintain its bright green color and prevent overcooking.
- Sauce Consistency: Simmer the cream sauce gently to prevent separation and achieve a smooth, glossy texture.
- Seasoning Secrets: Don't be shy with salt and pepper on the veal—proper seasoning is crucial for developing deep flavor.
- Plating Perfection: Use a white plate to create a beautiful color contrast and make your dish look even more appealing.
- Wine Pairing: A crisp white wine like Sauvignon Blanc complements the richness of this dish beautifully.
- Prep in Advance: You can blanch the watercress and prepare the cream sauce ahead of time to make final assembly quicker and smoother.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 35g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 140mg
