Veal Fillet Cooked on Mountain Meadow Hay with Ribbon Noodles and Vegetable Papardelle

Knead all ingredients well and put the dough in the refrigerator for at least 1 hour. Roll out the dough in portions through the pasta machine into rectangular sheets. Flour this well and roll it up without pressure and cut into the desired width with the kitchen knife. Run your fingers through it loosely so that the ribbon noodles are loosened up on the work surface. Bring plenty of salted water to the boil and cook the fresh pasta for about 2-3 minutes.

Wash the vegetables, clean the carrot and parsnips. Cut the vegetables lengthways into thin strips with a peeler. Turn the vegetables over and over so that the strips are evenly wide. Lightly fry the vegetable strips in butter and olive oil and season with salt and pepper. Add the cooked pasta and the Parmesan, mix everything well and season again.

Salt and pepper the veal fillet and spread a thin layer of mustard. Then heat the olive oil in a pan and fry the fillet on all sides. Line a large pan with plenty of hay, put the meat on the hay and wrap it up well with hay. Put the lid on and cook in the oven at 170 degrees for about 60 minutes.

Roast the veal bones in the olive oil in a large saucepan. Clean the vegetables and cut into large pieces, then add them together with the tomato paste. Let everything roast briefly and deglaze with the red wine. Reduce the whole thing, add the chicken stock and the remaining ingredients and simmer for about 1 hour. Finally, sieve everything and reduce by 1/3.