Carpaccio, Pasta and Pesto

Carpaccio:

800g veal fillets, with a diameter of 6 to 8 cm

20g sugar

25g salt

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.

Pesto:

500g basil

50g pine kernels

20g garlic

30g parmesan cheese

10g salt

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.

Pasta:

500g flour

5 eggs

5 egg yolks

salt

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.