Try this delicious pasta dish:
About 40 min. frying time
Caramelize apricot cubes and pine nuts with butter and set aside.
Season saddle of veal with pepper and season with salt. Sauté shallots together with garlic and veal saddle gently on all sides. Extinguish with clear soup and a tiny bit of white wine, so that no more than half an inch of liquid covers the bottom of the pot. Cook for ten minutes with the lid on, then turn to the other side and cook for another five minutes. If the roast starts to set, loosen again with a small amount of clear soup.
Set meat aside with lid closed and let sit for 5 min. Remove, add remaining wine and Madeira to stock form, cook over high heat until reduced by half, thicken with flour butter and season. Cut the meat, serve with apricot cubes and pine nuts.
Serve with pasta or long grain rice.
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