Ingredients:

• 12 x Nests of San Remo Traditional Egg Pasta Pappardelle
• 2 Tbsp fresh parsley leaves, roughly chopped
• 2 Tbsp fresh basil leaves, roughly chopped
• 2 Tbsp fresh dill, roughly chopped
• 12 Thin slices of beef fillet
• Flour to dredge the beef slices
• Salt and Pepper
• 2 eggs, beaten
• Olive oil
• 2 Tbsp honey
• 2 Tbsp white wine or verjuice

Avocado Salsa:

• 2 avocado, firm but ripe
• 10 sm cherry tomatoes, cut into small wedges
• Salt & Pepper
• Squeeze of lemon juice

Method:

1. To prepare the Salsa: Gently combine the avocado and cherry tomatoes, season to taste with salt, pepper and lemon juice.
2. Cook the San Remo Egg Pasta according to packet directions, drain and toss with prepared herbs.
3. Heat a large pan and add a small drizzle of olive oil.
4. Dredge the beef slices in flour seasoned with salt and pepper. Dip each piece into the beaten egg and then into the heated oil.
5. Sauté both sides of the beef until lightly browned. Remove and keep warm while continuing to cook the remaining beef slices.
6. In the same pan on low heat add white wine and honey, to deglaze the pan. Return the cooked beef slices to the pan to coat with glaze.
7. To assemble the stack, place a beef scaloppini on the plate, top with a spoonful of salsa, repeat the process.
8. Serve beside Herb Pasta ribbons and a wedge of lemon as a garnish and a drizzle of the pan glaze.