Veal Ribs with Mozzarella

Ingredients

• 320 g veal rib steak (4 veal rib steaks)
• Salt
• black pepper (freshly ground)
• 2 sprigs fresh sage
• 0.5 ball mozzarella
• 1 Tbsp clarified butter
• 4 tomatoes
• 2 Spring Onions
• 1 tbsp germ oil
• 3 tbsp crème fraîche
• 200 g ribbon pasta

Instructions

1. 1.

   Lightly pound the meat to flatten and season with salt and pepper.

2. 2.

   Wash the sage, shake off excess moisture, pluck the leaves, set a few aside.

3. 3.

   Place two steaks on the sage leaves. Slice mozzarella into rounds and lay them atop the sage leaves. Place the remaining steaks on top and secure with toothpicks.

4. 4.

   Boil tomatoes briefly, peel, quarter, remove seeds, and dice finely. Trim and thinly slice spring onions.

5. 5.

   Sauté spring onions in hot oil, add tomato cubes and cook for about 5 minutes, then stir in crème fraîche and season with salt and pepper.

6. 6.

   Cook ribbon pasta in plenty of boiling salted water until al dente.

7. 7.

   Meanwhile, sear the stuffed steaks in hot clarified butter on both sides for about 3–4 minutes.

8. 8.

   Drain the pasta and let it rest.

9. 9.

   Plate the steaks with sauce and ribbon pasta, garnish with sage.