Heat a little sunflower oil in a very hot frying pan and fry the veal fillets for two minutes on both sides.
Move the fillets to the side of the pan, remove any excess oil from the pan, and deglaze with a splash of
white wine. Keep cooking until the wine has evaporated.
Mix the MEVGAL Manouri Cheese and MEVGAL Dairy Cream together in a blender and add to the
frying pan. Stir the sauce and season with salt and pepper.
Boil the rigatoni for 5 minutes. Place the veal fillets onto a plate, pour over some sauce, add the rigatoni
to the plate and top with more sauce.