1 pound dried fettuccine
7 tbsp olive oil
1 tsp chopped oregano
1 tsp chopped marjoram
3/4 cup butter
1 pound veal fillet, thinly sliced
5/8 cup rose petal vinegar
5/8 cup fish stock
1/4 cup grapefruit juice
1/4 cup heavy cream, salt

Garnish:
12 pink grapefruit segments
12 pink peppercorns
rose petals, fresh herb leaves

Procedures :
Cook the fettuccine with 1 tbsp of the oil in a pan of salted boiling water for 12 minutes. Drain and transfer to a warm serving dish. Add 2 tbsp of the olive oil, the oregano, marjoram. Heat 4 tbsp of the butter with the remaining oil in a large skillet. Gently fry the veal for 6 minutes. Remove and place on top of the pasta. Add the vinegar and fish stock to the pan and bring to a boil. Boil vigorously until reduced by two-thirds. Add the grapefruit juice and cream and simmer for 4 minutes. Dice the remaining butter, add to the pan, and whisk until fully incorporated. Pour the sauce around the veal, garnish and serve. To make rose petal vinegar: infuse the petals of 8 pesticide free roses in 5/8 cup white wine vinegar for 48 hours.
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Category : Pasta