Preparation

Preparation:
• Prepare all the ingredients
• Place the morels in cold water for 30 minutes. Then wash them well and slice
• Put 5% of the peas aside

Method:
• Heat the rapeseed oil in an appropriate pot
• Sear the veal stewing steak in the oil over high heat and add salt and pepper
• Sprinkle with flour and briefly cook
• Remove the meat from the pot and add the onions straightaway to the pot. Cook the onions in the pot
• Add the morels and the tomato purée and cook briefly
• Deglaze with the white wine and reduce it a little
• Add the water, the bouillon powder, the bay leaves and the meat
• Bring to the boil and let simmer covered, until the meat is tender. Occasionally, gently stir
• Refine the ragout, by adding the cream
• For the pea purée, bring the water to the boil with the powdered bouillon, sea salt, white pepper and nutmeg
• Add the main quantity of peas and the butter
• Bring to the boil and purée with a kitchen wand
• Put the purée through a fine sieve
• Add the rest of the peas to the pasta
• At the same time, cook the pasta for 8 minutes in a preheated combisteamer at 95°C and 100% steam
• Briefly fry the mint leaves in a fryer at 170°C
• Plate nicely all ingredients and garnish with the fried mint leaves

Suggestion:
• The pasta can also be cooked in boiling salted water. This takes about 3 minutes
• The ragoût can also be vacuum cooked at 65°C / 36 hours