This recipe for a classic Ligurian combination comes to us from chef Fausto Scola, owner of the "Scola" restaurant in the Italian village of Castelbianco.
800g veal fillets, with a diameter of 6 to 8 cm
25 g herbs: rosemary, thyme, bay leaf, majoram and sage
Cut the herbs finely and mix with sugar and salt. Rub the herbs, salt and sugar into the fillet and wrap it up with transparent plastic film.
Cut the marinated fillet into thin strips with a sharp knife, lay it out on a plate and sprinkle with olive oil.
50g pine kernels
30g parmesan cheese
200ml olive oil
Grind up garlic, salt and pine kernels in a mortar (or with a blender).
Add basil, grated parmesan cheese and olive oil and keep mashing or blending. The pesto should, according to the chef, be prepared in three minutes.
5 egg yolks
Mix together the flour, eggs and egg yolks and knead for 10 minutes. Use a rolling pin to flatten out the dough, until it is millimeter thin. Cut the dough into 3 millimeter wide strips. Cook the noodles al dente, fry them briefly in olive oil and then mix with the pesto.