Carpaccio, Pasta and Pesto
October 12, 2010Carpaccio:
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.