Saltimbocca beef rib eye steak with gnocchi alla norma, served with Tuscan-style roasted asparagus

Serves two.

Saltimbocca steak.

Rib eye steak: 2

Dried sage: 4 tbsp

Parma ham: 2 slices

Grated parmesan: 3 tbsp

Mozzarella: 2 balls

Salt: 1 tsp

Black pepper: 1 tsp

Basic method:

It's advised to leave the steaks out at room temperature for at least 20 minutes before cooking so they soften-up and become more durable. This will make the following task slightly easier: tenderize the steaks with a meat tenderizer carefully to thin out the steaks and increase their length. Layer each flattened steak with dried sage, a slice of parma ham, grated parmesan and broken-up mozzarella bits. Then carefully and slowly roll up the steaks, Swiss roll style (try to get as much 'roll' as possible so everything stays compact). Once rolled up, use skewers to pierce through the rolled steaks to keep them intact. Use as many as necessary to keep the steaks as tight and secure as possible. After cooking your steaks to your desired level, remove the skewers and serve.

Gnocchi.

Potatoes: 500 grams

Plain flour: 175 grams

Eggs: 2

Salt: 1 tsp

Black pepper: 1 tsp

Basic method:

Simply combine all ingredients well in a mixing bowl until the consistency is firm but not too dry. Form into desired shapes and sizes, and boil for approximately 5 minutes. Take out, and flash fry them with a dash of olive oil until they form a nice golden colour.

Alla norma sauce.

Chopped tomatoes: 2 cans

Red wine vinegar: 5 tbsp

Aubergine: 1

Garlic: 3 cloves

Chilli flakes: 1 tsp (to taste)

Grated parmesan: 2 tbsp

Sugar: 1 tsp

Salt: 1 tsp

Black pepper: 1 tsp

Basic method:

With the aubergine, I prefer to slice the skin off and then dice the flesh of the aubergine into cubes before adding to the sauce. Finely chop the garlic. Once everything is in leave to simmer for at least 20 minutes on a medium to low heat.

Tuscan-style roasted asparagus.

Asparagus: approx. 8

Plum or cherry tomatoes: approx. 10

Pine nuts: 100 grams

Garlic: 3 cloves

Grated parmesan: 2 tbsp

Lemon juice: 3 tbsp

Olive oil: 2 tsp

Salt: 1 tsp

Black pepper: 1 tsp

Basic method:

Finely chop the garlic and halve the tomatoes. Simply combine all ingredients well, smothering the asparagus, and roast for approximately 15 minutes.