Summary

Ingredients

• 2 slices beef, thick from the false ox fillet
• a bit salt
• some pepper
• 3 tablespoon flour, (Wiener Griesler)
• 1 egg (s)
• 3 tablespoon breadcrumbs
• 2 tablespoon parmesan, grated
• 5 tablespoon clarified butter
• 3 handfuls spinach leaves
• 1 clove garlic
• 1 tablespoon oil, (argan oil)
• 1 tablespoon mint, Arabian mountain herbs (Micromeria)
• 0.5 ½ lemon (s), add the juice
• a bit salt
• some pepper, whiter
• 1 teaspoon sumac
• some cream
• 2 cups pasta
• Water, salted

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Instructions

1. Parry the meat and seal it in foil as air-free as possible (vacuum). Let it steep in a water bath at approx. 80 ° C for approx. 12 hours. In the pipe it works quite well with my furnace.
2. Take the meat out of the bag, pat dry, season with salt and pepper and bread in flour (Wiener Griesler), egg and crumbly parmesan mixture. Fry them until crispy on all sides in not too hot clarified butter and leave to rest in the oven on the grill at approx. 80 ° C for another 10 minutes.
3. Fry the spinach and the sliced garlic in the argan oil, add the finely chopped mint and mountain herbs, season with lemon juice, salt, pepper and sumac and deglaze with a little cream.
4. Pasta cooked al dente at will - for me it was Garganelli Paglia & Fieno
5. Serving:
6. Put the spinach on preheated plates, cut the meat into slices and place 2 on the vegetables and place the pasta around them.