Swedish pannbiff with white pepper, pasta and cherry tomatoes

Ingredients

• 400 g of mixed ground meat (beef and pork)
• 2 eggs
• 50 ml of fine breadcrumbs
• 50 ml of water
• A little milk, if needed.
• 600 ml of dry pasta (penne rigate or fusilli), approximately 250 g
• 8 cherry tomatoes
• 50 ml of olive oil
• 100 g of butter
• salt, white pepper, and fleur de sel

Pour the breadcrumbs and water into a large salad bowl and let it stand for 5 to 10 minutes.

Add the 2 whole eggs, season generously with salt and pepper. Mix in the ground meat and work until a creamy paste forms; if needed, add a little milk.

Taste the dish and adjust the seasoning as needed.

Shape the steaks and cook them in a frying pan with a lot of butter, for 20 to 25 minutes, turning them frequently until they are cooked through.

About 10 minutes before the end of the cooking time, add the pasta to the boiling, salted water, along with a drizzle of olive oil.

Drain the pasta, toss it with the remaining olive oil, and serve immediately with the steaks, halved cherry tomatoes, and a sprinkle of fleur de sel.