Wrap Parma ham and roast it leisurely in a frying pan with olive oil. Keep the veal fillet warm and deglaze the roast stock with white wine. Add the finely chopped anchovies and whipped cream and cook a little.
Season the sauce and thicken it with cornstarch. Remove the stems from the spinach leaves, rinse and toss in a saucepan with salt and pepper.
Cook the mashed potatoes according to package directions and add butter and fresh chopped herbs. Hollow out the tomatoes, fill them with the mashed potatoes and cook them in a frying pan until tender. Arrange everything on a flat plate and garnish with fresh herbs.
Costebianche from Piedmont, Italy.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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