Veal ragout with morels
- 50 g dried morels
- 2 shallots
- 1 kg veal goulash
- 3 tbsp. concentrated butter
- Salt, pepper
- 250 ml white wine
- 500 ml veal stock
- 500 g green asparagus
- 1-2 tsp. cornstarch
- 200 ml cream
- 350 g tagliatelle or pappardelle
- 1 tbsp. butter
- a little nutmeg, freshly grated
- 1 bunch chervil
In the Fusiontec Functional high casserole 20 cm, soak the dried morels in hot water for approx. 30 minutes. Drain the water through the lid of the Fusiontec casserole, press firmly and cut in half laterally. Peel the shallots and dice finely.
Heat up 2 tbsp. concentrated butter in the Fusiontec Aromatic stewing pot 28 cm, add the meat gradually in portions, stirring occasionally and sear. Remove and set aside. Heat up the rest of the butter in the Fusiontec Aromatic stewing pot 28 cm, add the shallots and morels and saute. Douse with white wine, bring to boil and reduce without using a lid. Then add the meat and the veal stock, season with salt and pepper and braise at a medium heat, covered, for approx. 1.5 hours until soft.
Meanwhile, clean the asparagus (cut off the chewy bottom third of the stem) and slice diagonally into 3 cm long pieces. Dissolve the cornstarch in some cold water.
Shortly before the end of the ragout’s cooking time, bring some well-salted water to boil in the Fusiontec Functional high casserole 20 cm and cook the pasta in the water according to the instructions on the packaging. Drain the water through the lid of the Fusiontec Functional high casserole and mix with some butter and a little nutmeg. Keep warm.
When the meat is tender, add the asparagus and cook for approx. 5 minutes, covered. Then add the stirred cornstarch to the sauce and briefly bring to boil. Add the cream and season the ragout to taste.
Remove the chervil leaves from the stems and add half to the ragout. Plate up the pasta and ragout and garnish with the rest of the chervil.
2.5 – 3 hours