Spiced Veal Heart with Cream Sauce

Cut the heart in half, rinse well, pat dry. Cut bacon into narrow strips, lard the heart with it, season with pepper and salt. Heat clarified butter in a pan and fry heart on all sides until brown. Remove the skin from the root vegetables, rinse and cut into 1 cm cubes, as well as the onions. Remove the heart from the roasting tin and fry the onions and root vegetables in the cooking residue.

Add paradeis pulp, continue roasting and pour in soup or possibly stock. Add bay leaf spice, peppercorns and a little grated lemon peel. Heart another time in the Reindl form. Cover and cook on the stove for about 1 3/4 hours until tender. Add liquid as needed.

When the heart is soft, remove from the dish and keep warm. Remove bay leaf spice, finely blend sauce with hand mixer.

Mix sour cream with flour and stir briskly into sauce with a whisk. Bring to a boil once, season with juice of one lemon and cream. Cut the heart into small pieces and place them in the sauce.

Boil plenty of salted water. Add mixed ribbon noodles to the boiling water, and cook until al dente. Drain the pasta well, then toss in butter.

Arrange the pasta on plates, add the slices of heart and pour the sauce over them. Sprinkle with parsley and garnish with capers.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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