The idea for this dish, as well as almost all the performance, came from my husband Theo. He doesn’t cook often, but when he does, it comes out great! And so it happened this time. I was just an apprentice and obeying orders. Even the pasta, for which I initially was rather skeptical, was a wonderful and very delicate addition to the meat. I recommend the recipe because it is really worth it – easy to follow and the result is really melting in the mouth!