2 hours 40 minutes, plus freezing, salting and cooking veal in waterbath, and preparing the pasta
Adam Simmond's dish is a delicious combination of tender veal with homemade pasta and a rich velvety sauce. Ask your butcher for veal belly. You will need to start this recipe the day before serving this challenging recipe, so leave yourself good time for the meat to salt and cook in the waterbath.
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For the asparagus tips, add the asparagus to a pan of boiling salted water and cook until soft and the bitterness has gone, then refresh in iced water. Slice the base in equal thickness until you are about 2cm from the top, keeping the top whole
8 asparagus spears
salt to taste
For the confit veal belly, place the veal onto a tray and put into the freezer. When semi-frozen, remove from the freezer, then gently remove the membrane from both sides. Mix the salt and sugar together, sprinkle over the belly and leave to salt for 4 hours. Wash off thoroughly, vac pac the meat and cook at 60°C for 16 hours. Once cooked, shred into fine strands
550g of veal belly
72g of coarse sea salt
44g of caster sugar
For the pasta, start the day before, and add the salt and olive oil to the egg yolks. Mix well with a hand blender, then pass through a fine sieve. Put the flour in a mixer and add the egg mixture. Mix until incorporated. Divide into 2 batches. Knead well, ensuring the paste is of a smooth consistency
300g of flour
200 egg yolks
4g of salt
6ml of olive oil
To make the macaroni, roll it out to 0.5mm, then cut into 3 inches strips in length, with the width of a ruler. Roll them up and cut in half so as to achieve a macaroni of 1 ½ inches
For the pine nut purée, crush the pine nuts in a pestle and mortar. Bring a pan of water to the boil and add the nuts. Cook until soft. Once cooked, drain off the water and blend, adding water until the correct consistency is achieved
100g of pine nuts
300ml of water
For the raw asparagus slices, using a mandolin, slice the asparagus about 2mm thick, lengthways. Lay onto a tray, lightly sprinkle with salt and leave for 2 minutes, then toss lightly
6 asparagus spears
1 pinch of salt
For the trompettes, wash and dry the trompettes. Place a small pan on the stove and add the butter. Add the trompettes and sauté lightly, then drain
160g of trompette mushrooms
10g of butter
For the veal sauce, in a frying pan, lightly caramelise the diced veal in hot oil. Once lightly browned, add the butter and continue to seal until golden brown then strain
1000g of veal shoulder
125ml of grapeseed oil
250g of butter
In a large stainless steel pan, caramelise the shallots. When almost done, add the mushrooms and continue to cook until golden brown. When this is done, place both chicken stocks and white wine into a clean pan and bring to the boil. Add the mushroom mixture and ¾ of the meat and cook for 20 minutes. Pass through a sieve, reduce and add the remaining meat
375g of mushrooms
200g of shallots
1000ml of brown chicken stock
1000ml of white chicken stock
200ml of white wine
To serve, make an oval with the pine nut purée, then place the white asparagus down the middle of the plate. Put the remaining garnish on and around the asparagus. Fry the kidney in foaming butter and then slice. Slice the veal and place on top. Finish the plates with a scattering of hairy bittercress, then pour over the sauce
1 knob of butter
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