1/2 lb (225 g) fresh fettuccine

1/4 cup (60 ml) flour

1 tablespoon (15 ml) curry powder

4 large veal scaloppini

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) butter

1 onion, finely chopped

2 firm ripe pears, peeled, cored and sliced

1 cup (250 ml) white wine

1/4 cup (60 ml) 35% cream

1 tablespoon (15 ml) chopped flat-leaf parsley

Salt and freshly ground pepper

In a large pot, cook the fettuccine in salted boiling water until al dente. Drain, coat lightly with olive oil and keep warm.

On a plate, combine the flour and curry powder. Season the scaloppini with salt and pepper and dredge them with the curry–flour mixture.

In a skillet over medium-high heat, brown the scaloppini, two at a time, in the oil and butter for about 1 minute per side. Season with salt and pepper. Transfer to a plate and keep warm.

In the same skillet, brown the onion and pears, adding butter if necessary. Season with salt and pepper. Deglaze with the wine. Bring to a boil and reduce by half. Add the cream and simmer until the sauce begins to thicken. Adjust the seasoning.

To serve, divide the pasta among 4 warmed dinner plates. Place the scaloppini on the pasta. Spoon the pear and onion sauce over the meat. Sprinkle with parsley and pepper.

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