Summary

Ingredients

• 10 veal fillet (s), á 80gr (or other meat)
• 5 sprigs rosemary
• 400 g tomato (s), pickled, chopped
• 500 ml wine, red, dry strong
• 2 handfuls basil, finely chopped
• 1 handful parsley, chopped
• 2 lime (s), zest it
• 500 g spahetti
• 250 ml cream
• 1 tablespoon butter
• 1 handful parmesan, diced
• Tomato paste
• salt and pepper

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Instructions

1. Fry the chopped tomatoes and add a little tomato paste to add color. Then deglaze with red wine and reduce in a syrupy manner.
2. Meanwhile, put the meat on the rosemary sprigs and season.
3. When the tomato confit is almost done, sear the meat on both sides and place on a baking sheet. Spread about half of the confit on the meat, spread the parmesan shavings over it and let it steep in the oven at approx.
4. Meanwhile, cook the spaghetti. Melt the butter in a deep pan, sweat the lemon zest and deglaze with the cream. Reduce slightly and season with salt and pepper.
5. When the spaghetti is ready (al dente), drain and add to the cream. Add the finely chopped basil (if too dry, add some cream) and arrange as nests on preheated plates. Arrange the rest of the confit and the meat on top.