Pasta topped with Ground Veal ... good and tangy Veal Ragu. And at the risk of rambling on and losing you, I'll just keep ...

Reserve 100ml/3½fl oz of the cooking liquor. Once the veal is cool, season it all over with freshly ground black pepper and wrap tightly in cling film. Put in the fridge and leave overnight to chill.

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops. Season to taste with sansho, salt, and pepper. Set aside ...