Fettuccine with Veal - Petal Butter Sauce - serves 4

1 pound dried fettuccine
7 tbsp olive oil
1 tsp chopped oregano
1 tsp chopped marjoram
3/4 cup butter
1 pound veal fillet, thinly sliced
5/8 cup rose petal vinegar
5/8 cup fish stock
1/4 cup grapefruit juice
1/4 cup heavy cream, salt

Garnish:
12 pink grapefruit segments
12 pink peppercorns
rose petals, fresh herb leaves

Cook the fettuccine with 1 tbsp of the oil in a pan of salted boiling water for 12 minutes.
Drain and transfer to a warm serving dish. Add 2 tbsp of the olive oil, the oregano, marjoram.
Heat 4 tbsp of the butter with the remaining oil in a large skillet. Gently fry the veal for 6 minutes. Remove and place on top of the pasta.
Add the vinegar and fish stock to the pan and bring to a boil. Boil vigorously until reduced by two-thirds.
Add the grapefruit juice and cream and simmer for 4 minutes. Dice the remaining butter, add to the pan, and whisk until fully incorporated.
Pour the sauce around the veal, garnish and serve.

To make rose petal vinegar: infuse the petals of 8 pesticide free roses in 5/8 cup white wine vinegar for 48 hours.