Summary

Ingredients

• 1.2 kg veal, (saddle veal), loosened
• 400 g tomato (s), dried, in oil
• 4 cloves garlic, fresher
• 7 shallot (s)
• 400 ml port wine
• 400 ml veal stock
• 500 ml cream
• 0.5 ½ lemon (s), add the juice
• 2 bunches chives
• 500 g taliatelle
• 400 g pork belly, thinly sliced
• 800 g beans, (princess beans)
• 1 teaspoon, heaped sugar
• 1 dash balsamic vinegar
• 2 tablespoon clarified butter
• 1 bunch savory
• 1 teaspoon oil
• 1 teaspoon butter

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Instructions

1. Remove all tendons from the veal saddle and season with pepper and salt from the mill. Preheat the oven to 80 ° C and place a meat platter in it. Briefly brown the veal loin in clarified butter on all sides in a roaster over high heat. Place immediately on the meat platter and leave in the oven for 4 hours.
2. Peel and finely chop the garlic and 5 of the shallots. Drain the tomatoes in a colander and collect the oil, cut the tomatoes into small pieces. Add a tablespoon of the tomato oil to the roasting set and sauté the garlic, shallots until translucent and add the tomatoes and sauté for another 5 minutes. Deglaze with port wine and reduce to half. Add the veal stock and reduce again by half. Add the cream and cook until it binds. Season to taste with lemon juice, pepper and salt. Let the sauce cool down.
3. Peel the two remaining shallots and cut into fine cubes. Heat 1 teaspoon butter in a pan and fry the shallots until translucent, briefly toast the savory and then add the sugar and caramelize, then deglaze with the balsamic vinegar. Only use enough balsamic vinegar to create a fine cream.
4. Cook the beans in salted water until they are firm to the bite. You can add a teaspoon of baking soda or baking powder to the water so that the beans do not lose their color during cooking. It is even better to steam the beans, this leaves even more flavor. After the beans are cooked so far, add a dollop of butter to the beans and toss in it, this increases the taste of the vegetables again. Brush one side of the bacon with the balsamic cream and wrap 7-9 beans with it and set aside.
5. Shortly before the end of the cooking time for the saddle of veal, bring the sauce back to the boil and season again, cut the chives into the sauce and do not let it boil anymore, leave three or four stalks per plate to decorate. Put on the pasta water and cook the tagliatelle in salted water until al dente. Meanwhile fry the bacon beans in a pan in the remaining rapeseed oil until crispy.
6. Take the meat out of the oven and cut into thin slices, arrange on plates with the noodles and beans and pour the sauce over the meat.