3.5 oz. (100 g) Prima Donna maturo
8 thin veal steaks (2 steaks per person)
5.3 oz. (150 g) thinly sliced Prosciutto (ham)
12 leaves of fresh sage
a little flour
1.7 oz. (50 g) unsalted butter
3 tbs. olive oil
100 ml dry white wine
8.9 oz. (250 g) chestnut mushrooms
14.1 oz. (400 g) (fresh) tagliatelle
A traditional Italian dish from the region surrounding Rome, with a Prima Donna twist.
If necessary, flatten the steaks further (or have the butcher do this) with a meat tenderizer. The steaks should be thin, so that they can be rolled up easily. Divide the ham over the veal steaks, and place a couple of slices of fresh Prima Donna maturo on each of these, followed by one or two sage leaves. Now roll them up and insert a couple of cocktail sticks to keep the roll together. Blend salt and pepper with a little flour and roll the meat through this.
Prepare the tagliatelle according to the instructions on the packaging. Heat half of the butter and 1 tbs. of olive oil in a large frying pan until the froth of the butter disappears. Fry the meat until golden brown.
Heat the wine in a separate pan and use this to deglaze the meat. Allow the wine to reduce for a couple of minutes. Remove the meat from the pan and place this onto a pre-heated dish and remove the cocktail sticks. In the meantime, fry the chestnut mushrooms in 2 tbs. of olive oil on high heat until cooked with salt and pepper.
Add a couple of spoons of boiling water to the sauce, and at the same time add the remaining butter in small pieces. Keep stirring until the sauce reaches the desired thickness. Finely chop the remaining 4 sage leaves.
Divide the tagliatelle among the plates and divide the mushrooms over this. Cut the meat into slices and place this onto the pasta. Divide the sauce over the plates and garnish with freshly shaved Prima Donna maturo and the finely chopped sage.
Cabernet Sauvignon (Red, France)