pasta

• For the pasta, first mix the flour and durum wheat semolina together and gradually add the eggs and work them into a mixture. Drain the spinach (the drier the better) and add to the mixture. Work the pasta with your hands until it is homogeneous and elastic.

• Then wrap in cling film and let rest in the refrigerator for about 1 hour. Process into tagliatelle with a pasta machine. Let the pasta cook in salted water for about 5-7 minutes.

Saltimbocca

• Cut the veal and Parma ham slices into thirds. Place the Parma ham on top of the veal pieces, place a leaf of sage on each and connect with a toothpick. Press the meat side in flour and fry ham side first in a little butter and oil. After turning, fry a little and deglaze with the white wine.

• Let the stock simmer a little and add the veal stock. Season to taste with salt, pepper, sage and a little butter.

White wine foam

• For the white wine foam, peel the shallots, dice them finely and sauté in butter until translucent. Then deglaze with the white wine and reduce to half.

• Add the vegetable stock and reduce again. Now add the cream and puree everything, season with cold butter, salt and pepper and lather up with the hand blender.