FIFA Chef Jacky Donatz presents: Marvellous Mezzelune in Basil Sauce with Veal Cutlet

On the grounds of FIFA headquarters, with a perfect view overlooking the city of Zurich and its lake, is the Sonnenberg restaurant. The official FIFA chef Jacky Donatz has been here for seven years now. His speciality - veal cutlet - is a clear favourite with diners at the gourmet restaurant.

Marvellous Mezzelune in Basil Sauce (Serves 4)

For the filling:
200 g ricotta cheese
2 egg yolks
Salt and pepper
50 g freshly grated parmesan

Season ricotta cheese and egg yolk mixture with salt, pepper and grated parmesan.

For the pasta:
100 g flour
100 g semolina
1 egg
some olive oil

Preparation:
Beat the egg with a little olive oil, add the flour and semolina and knead well, adding a little cold water if needed to make a smooth dough. Let the dough rest in a cool place for two hours, then divide in two and roll each very thin. Place evenly spaced mounds of the filling on one of the layers, put the other layer of dough on top and cut out the ravioli.

For the sauce:
100 g butter
150 ml vegetable broth
6 fresh basil leaves

Preparation:
Melt the butter in the hot bouillon and stir. Drop the ravioli in boiling salted water and steep for a short time. Remove and fold in the sauce. Arrange on plates, drizzle with some of the sauce and sprinkle with finely chopped basil.

Fried Veal Cutlets "Jacky"

4 veal cutlets, 350 g each
Salt and pepper
100 g peanut oil
60g butter

Preparation:
Season cutlets and sear on both sides in hot oil.
Put in a preheated oven (190C) and roast for about 15 minutes until pink.
Leave for a while, so that the juices settle and do not run away when cutting.
Heat the butter in a pan until light brown.
Arrange the cutlets on plates and pour the butter over.

Wild Strawberries with Ice Cream

600g fresh wild strawberries
Vanilla ice cream

Preparation:
Divide the wild strawberries equally between four dishes. Place a scoop of ice cream on each portion.