Summary

Ingredients

• 500 g veal schnitzel, thin
• 500 g taliatelle
• 1 large onion (s)
• 2 cloves garlic
• 4 sage leaves
• 1 sprig thyme
• 4 tablespoon, heaped tomato paste
• 1 shot sherry (Fino)
• 150 ml white wine, dry
• 200 ml veal stock
• 2 allspice grains
• 250 g cream
• 1 teaspoon, heaped with powdered sugar
• some butter
• some olive oil
• some black peppercorns
• salt

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Instructions

1. Peel and chop the onion. Peel and slice the garlic. Cut the veal schnitzel into fine strips. Halve very wide schnitzel lengthways beforehand.
2. Sweat the onion in a saucepan in a little butter over low heat until translucent. Then add the garlic. Shortly afterwards, increase the heat a little and toast the tomato paste, sage leaves and sprig of thyme a little.
3. Deglaze with a dash of sherry, add the white wine and briefly bring both to the boil. Then add the veal stock, stir everything with a whisk and bring to the boil. Now add the allspice grains and let everything simmer over low heat for about half an hour with the lid closed.
4. Then remove the thyme sprig and the sage leaves and strain everything through a fine sieve into another saucepan. Now add the cream and reduce the sauce to a slightly thick consistency.
5. Meanwhile, grind some black peppercorns in a mortar. Then heat some olive oil in a pan, season the meat with salt and fry in it, turning constantly. Just before it`s done, sprinkle the powdered sugar into the pan and roast it.
6. Then add the sauce from the pot, loosen the roast set with a whisk and season with salt.
7. Finally, add the tagliatelle, which has meanwhile been cooked al dente in salted water, and the ground pepper to the pan, mix everything thoroughly and distribute the dish on the individual plates.