for 4 person

To cook the spaghetti

350 g	spaghetti
	salted water, boiling

250 g	boiled, diced beetroot
2 tbsp	red wine vinegar
2 tbsp	olive oil

salt and pepper to taste

Toast the pumpkin seeds.

30 g	pumpkin seeds

Piccata

4	eggs
80 g	Sbrinz
80 g	flaked almonds

8	pork cutlets (e.g. loin, approx. 60 g each)
½ tsp	salt
3 tbsp	white flour

	clarified butter, for frying
a little	cress

How it's done

To cook the spaghetti

Cook the spaghetti in salted water until al dente, set aside 200 ml of the cooking water, drain the spaghetti.

Puree the beetroot along with the cooking water, vinegar and oil.

Mix the spaghetti with the beetroot puree, season, cover and set aside.

Toast the pumpkin seeds.

Toast the pumpkin seeds in a frying pan without adding any oil, set aside.

Piccata

Mix the eggs and Sbrinz, stir in the almonds.

Salt the meat, toss in the flour and then in the cheese mixture.

Heat a little clarified butter in a non-stick frying pan. Fry the meat in batches over a medium heat for approx. 2 mins. on each side, keep warm.

Plate up the spaghetti and piccata, sprinkle with the cress and pumpkin seeds.

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