Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tomato sauce
Piccata
Spaghetti
How it's done
Tomato sauce
Heat the oil in a pan. Sauté the onion, garlic, carrots and celeriac for approx. 5 mins. Briefly cook the tomato puree, add the tomatoes and water, add the thyme and bay leaf, season. Cover and simmer for approx. 30 mins. Remove the thyme and bay leaf.
Piccata
Preheat the oven to 60°C. Season the meat. Empty the flour into a shallow dish. Beat the eggs and parmesan in a deep bowl. Toss the meat in the flour and shake off the excess. Then dip in the egg mixture. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the meat in batches over a medium heat for approx. 1½ mins. on each side, keep warm.
Spaghetti
Cook the spaghetti in boiling salted water until al dente, drain and add to the tomato sauce, mix. Serve the piccata with the tomato spaghetti.
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