PT2H40M
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.
Slow cooked fillet of veal, pine nut purée, white asparagus and macaroni