Preserved Veal with Pasta

Pasta dishes are always a good idea!

Cut the veal into large cubes and brown briefly on all sides in a casserole with clarified butter. Add the onions and garlic and sauté.

The dish should remain light and not let it brown. Season everything with salt and pepper, dust with a little flour and pour in wine and veal stock. Add leek, carrot, celery, bay leaf spice and cloves and simmer everything together for 1 hour at low temperature with the lid closed until soft.

Then make the sauce syrupy in the open saucepan, add the whipped cream, season with the juice of one lemon, curry and a pinch of sugar. Make the noodles al dente in salted water and bring to the table with the preserved veal.

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