for 4 person

Pasta

300 g	pasta (e.g. risoni)
	salted water, boiling
200 g	frozen peas

Wild garlic

¾ dl	olive oil
30 g	wild garlic
4	veal steaks (e.g. flank, approx. 140 g each), cut into strips
1 tsp	salt
a little	pepper
150 g	burrata

How it's done

Pasta

Cook the pasta in salted water until al dente, add the peas in the final 2 mins., cook and then drain.

Wild garlic

Heat the oil in a large frying pan. Add the wild garlic in batches, fry for approx. 1 min., remove from the pan, drain on kitchen paper, set aside. Season the meat, fry in the same pan in batches for approx. 1½ mins. on each side. Add the pasta and wild garlic, tear apart the burrata, add, mix and plate up.

Show complete recipe