Veal Cream Goulash with Autumn Vegetables

Pasta dishes are always a good idea!

Preparation (circa 55 min):

Make pasta in light salted water al dente, drain, stir in a few drops of oil. Cut the top and bottom of the beans into small pieces at an angle, blanch in lightly salted water until al dente, rinse and drain.

Cut meat into thumb-sized pieces, pound cardamom, star anise, chili flakes, ginger, cumin in a mortar. Mix the spices with a few drops of oil and flavor the meat with it for about an hour.

Then fry the meat in hot olive oil, add onions, sauté, mix in paradeis pulp, dust with flour, pour in veal stock, bring to boil, season with pepper. Later add the beans, peppers and mushrooms and simmer gently for 30 minutes, add thyme, add whipped cream and season.

Sauté the pasta in hot olive oil, season with salt and pepper, turn into a snail in the middle of a deep plate, arrange the goulash with vegetables around it and garnish with basil.

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