Veal Strips in White Wine and Cream Sauce

Shredded:

1. Cut the meat into strips approx. 1 cm wide and 6 cm long. Pepper, salt and fry well in half of the clarified butter, but not through. Remove from pan and set aside.
2. Peel the onions, quarter them lengthways and halve the quarters.
3. Clean the mushrooms with a brush (do not wash), remove the stems and quarter the caps.
4. Cook the asparagus (or use leftover leftovers) and cut into 2 cm long pieces.
5. Add the remaining clarified butter to the remaining searing fat in the pan and first steam the onions until translucent and then add the mushrooms. Stir everything well, add asparagus sections and let simmer slightly. Since the mushrooms release water by themselves, please do not add any liquid.
6. When the mushrooms start to turn translucent, deglaze everything with the wine and pour in the cream. Season well with pepper and salt, add the seared meat, stir well and let everything reduce slightly at a low temperature.
7. When the sauce has become thick, it can be served.

Ribbon noodles:

1. Mix all of the above ingredients together and knead into a dough that is easy to roll out. If it is still too sticky, carefully add a little durum wheat flour. Wrap the dough in foil and let it rest in the refrigerator for at least 1 hour.
2. To roughly roll out, sprinkle some semolina and – either with the pasta machine or by hand – roll out the dough about 1 mm thin on a surface that is also floured. It shouldn’t be too thick, because the pasta will still rise in the water. Flour the dough lightly on the surface and then cut into long strips about 7 mm wide (or set the machine accordingly and pull the dough through). Spread loosely and well apart on a larger, floured surface and allow to dry a little.
3. Bring plenty of salted water to the boil in a large saucepan and cook the fresh pasta in it for 2 – 3 minutes. When they swim to the surface they are done. Drain, DO NOT quench and serve immediately with the shredded meat.
4. Enjoy your meal.