Pound the veal escalopes under a foil. Cut the mozzarella into slices.

Salt and pepper the schnitzel, place a slice of mozzarella on one half and a dried tomato on the other half. Roll up the schnitzel and fix with a toothpick.

Sear Involtini with olive oil on all sides. Put the involtini out of the pan in a casserole dish with a lid, put the pan aside, uncleaned. Put Involtini in the oven at 70 degrees top / bottom heat for 60 to 90 minutes until they have reached an internal temperature of 53-60 degrees. Just before serving, set the oven to 130 degrees so that the involtini are hot on the plate.

Finely dice tomatoes, courgettes and onions. Fry the onion pieces in the involtini pan in olive oil. Roast the tomato paste briefly. Deglaze with the red wine. When the wine has boiled down, add tomatoes and stock as well as salt, pepper, sugar and spices to taste. Before serving, add the zucchini for 4 minutes.

Knead all ingredients into a dough. Roll out the dough thinly and cut into thin strips with a pasta machine.

Put the tagliatelle in salted water for 4-5 minutes and drain. Add a drop of olive oil to prevent them from sticking together.