This truly spectacular dish is equally delicious whether you use veal or pork fillet. Make sure the roses are free of blemishes and pesticides.
450 g (1 lb) dried fettuccine
7 tbsp olive oil
1 tsp chopped fresh oregano
1 tsp chopped fresh marjoram
175 g (6 oz) 3/4 cup butter
450 g (1 lb) veal fillet, thinly sliced
150 ml (1/4 pint) 2/3 cup rose petal vinegar
150 ml (1/4 pint) 2/3 cup fish stock
50 ml (2 fl oz) 1/4 cup grapefruit juice
50 ml (2 fl oz) 1/4 cup double (heavy) cream
salt
7 tbsp olive oil
1 tsp chopped fresh oregano
1 tsp chopped fresh marjoram
175 g (6 oz) 3/4 cup butter
450 g (1 lb) veal fillet, thinly sliced
150 ml (1/4 pint) 2/3 cup rose petal vinegar
150 ml (1/4 pint) 2/3 cup fish stock
50 ml (2 fl oz) 1/4 cup grapefruit juice
50 ml (2 fl oz) 1/4 cup double (heavy) cream
salt
To garnish
12 pink grapefruit segments
12 pink peppercorns
rose petals
fresh herb leaves
12 pink peppercorns
rose petals
fresh herb leaves
method
1. Bring a large saucepan of lightly salted water to the boil. Add the fettuccine and 1 tablespoon of the oil and cook for 8-10 minutes or until tender, but still firm to the bite. Drain and transfer to a warm serving dish, sprinkle over 2 tablespoons of the olive oil, the oregano and marjoram.
2. Heat 50 g (2 oz) 4 tbsp of the butter with the remaining oil in a large frying pan (skillet). Add the veal and cook over a low heat for 6 minutes. Remove the veal from the pan and place on top of the pasta.
3. Add the vinegar and fish stock to the pan and bring to the boil. Boil vigorously until reduced by two thirds. Add the grapefruit juice and cream and simmer over a low heat for 4 minutes. Dice the remaining butter and add to the pan, one piece at a time, whisking constantly until it has been completely incorporated.
4. Pour the sauce around the veal, garnish with grapefruit segments, pink peppercorns, the rose petals (washed) and your favourite herb leaves.
To make rose petal vinegar, infuse the petals of 8 pesticide-free roses in 150 ml (1/4 pint) 2/3 cup white wine vinegar for 48 hours. Prepare well in advance to reduce the preparation time.
2. Heat 50 g (2 oz) 4 tbsp of the butter with the remaining oil in a large frying pan (skillet). Add the veal and cook over a low heat for 6 minutes. Remove the veal from the pan and place on top of the pasta.
3. Add the vinegar and fish stock to the pan and bring to the boil. Boil vigorously until reduced by two thirds. Add the grapefruit juice and cream and simmer over a low heat for 4 minutes. Dice the remaining butter and add to the pan, one piece at a time, whisking constantly until it has been completely incorporated.
4. Pour the sauce around the veal, garnish with grapefruit segments, pink peppercorns, the rose petals (washed) and your favourite herb leaves.
To make rose petal vinegar, infuse the petals of 8 pesticide-free roses in 150 ml (1/4 pint) 2/3 cup white wine vinegar for 48 hours. Prepare well in advance to reduce the preparation time.
serving amount
serves 4
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