To be paired with Creation Reserve Pinot Noir

Veal Loin, Shiitake Mushroom Purée with Tagliatelle tossed in Burnt Sage Butter, Pinot Noir Tomato Relish and Prosciutto

Serves 8


  • 1 kg veal loin
  • 350 g shiitake mushrooms
  • 150 g button mushrooms
  • 1 kg flour
  • 12 egg yolks
  • pinch of salt
  • 250 ml milk
  • 2 tbsp cooking oil
  • 1/2 punnet sage
  • 1 white onion
  • 500 g cherry tomatoes
  • 250 ml Pinot Noir
  • 10 slices prosciutto
  • 1 l cream
  • 1 tbsp butter
  • 5 g parsley


Preparing veal

  1. Slice the veal in half, lengthwise.
  2. Portion into 250 g slices.
  3. Place in an airtight container.

For the mushroom purée

Chop 1/2 the white onion and sear it off in a pot.

  1. Then add 200 g shiitake and 150 g button mushrooms chopped and seared until change in colour.
  2. Add 1 l cream and cook until soft.
  3. Blend until smooth for 1 minute.
  4. Add seasoning before serving.

For the shiitake tagliatelle

  1. Finely chop the rest of the mushrooms.
  2. Sear it off and set aside to cool.
  3. Place the 1 kg flour, 12 egg yolks, pinch of salt and oil in a bowl.
  4. Add the milk and shiitake mushrooms and knead into a ball.
  5. Allow to rest overnight.
  6. Roll out using a pasta machine on the thinnest setting.
  7. Make use of the attachment to roll out tagliatelle.
  8. Blanch for 2 minutes in a bowl of water.
  9. Toss in a dash of oil to prevent sticking together.
  10. Sear the tagliatelle in burnt sage butter (deep-fry sage in butter) and add chopped parsley and seasoning.

For the Pinot Noir roasted tomatoes

  1. Place the other half of the chopped onion in a saucepan and sear until glossy.
  2. Add the cherry tomatoes. Add the Creation Pinot Noir and reduce by half.
  3. Blend a few seconds to make it chunky.
  4. Deep-fry the sage with 1 tbsp butter and add to cherry tomatoes.
  5. Slice the prosciutto on slicing machine at size one.
  6. Julienne the dice. Sear in a pan until crunchy.

To plate

  1. Drag the mushroom purée across the plate.
  2. Sear/flash-fry the veal loin and season to taste.
  3. Place vertically on plate on the left side with deep-fried sage in between.
  4. Place the tagliatelle in the centre of the plate.
  5. Then make a cornel of the tomatoes and place it next to the pasta.
  6. Sprinkle the prosciutto over the veal loin and the tagliatelle.
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