1 In a saucepan pour 1.5 liters (1.6 qt) of water, salt it, then bring to a boil. Add the zucchini tagliatelle, peas and fava beans after 45 seconds of boiling. Using a skimmer, remove your vegetables and plunge them into ice water for 5 minutes.
2 Meanwhile, bring your water back to a boil, add your turmeric and cook your pasta for 1 minute if fresh, 5 minutes if dry. Drain with a skimmer and keep your cooking water.
3 In a sauté pan, melt your butter and olive oil, then place your veal medallions. Cook without browning too much for 4 minutes, then flip them. Sprinkle your tiny citron zest on top, cook for 4 minutes more, then remove from heat, cover and let rest.
Your "mise en place" is ready and your guests have finished the appetizers.
Reheat your water to quickly dip your tagliatelle and vegetables (drizzle with olive oil, salt and pepper) and heat the veal medallions again. Plate with care on hot plates with a little tomato coulis on each side and a basil leaf.
Thank you for the shipments from my friend Xavier Calizi
citron producer at Cape Corsica
lescedratsducapcorse.com
*You can indeed replace this magnificent product from Corsica with zest of combava or lime.
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