Tagliatelle with veal loin and tomatoes

Ingredients for 4 servings:

• 8 egg yolks
• 300 g cheese, finely grated
• 8 slice(s) veal, (back), small
• 5 tbsp flour
• 500 g tagliatelle pasta
• 250 g cooked ham
• Oil, for frying
• 1 kg tomatoes
• 2 small garlic cloves
• Thyme
• rosemary
• Salt
• pepper
• chili powder
• handful of basil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Mix 4 egg yolks with 150 grams of cheese, seasoning some of it with a little salt and plenty of pepper. Place flour on a shallow plate. Coat the veal first in flour and then in the seasoned cheese and egg mixture. Press down firmly and let stand. Cook the tagliatelle according to the package instructions. Dice the ham and fry in a pan with a little oil. Slice the tomatoes and add them. Press the garlic clove into the pan and season with the herbs, salt, pepper, and chili powder. Add the cooked pasta with about 5 tablespoons of pasta water, and stir in the remaining egg and cheese mixture. Keep warm. Briefly sear the meat on both sides in another pan in very hot oil. Remove the pan from the heat and let stand for about a minute. Arrange the meat slices on a plate with the pasta mixture and garnish with basil strips.