Thanks to a total black coating of charcoal, star chef Roberto di Pinto's schnitzel disorients the senses and conquers the sweet tooth.
Recipe from the book "Viaggio tra i colori della cucina mediterranea" by Italian Gourmet
Cotoletta del figlio ultimo
For the schnitzels
Serves 4 people
- 800 g of veal loin
- 1 l clarified butter
- 300 g of charcoal breadcrumbs
Portion 200 g boneless schnitzels. Bread them with wheat flour, eggs and black breadcrumbs.
Then let rest in the refrigerator for 4 to 6 hours.
For the three mayonnaises
- 300 g of Mayonnaise
- 0.5 g of Saffron in pistils
- 100 g arugula
- 30 g of triple tomato paste
Combine 100 g mayonnaise and 0.5 g saffron dissolved in water. Emulsify.
Prepare a puree with 100 g arugula previously blanched, blended and sieved. Combine the mixture with 100 g of basic mayonnaise to emulsify.
Finally, mix 100 g basic mayonnaise with 30 g triple tomato paste.
For the charcoal breadcrumbs
- 1 kg breadcrumbs
- 100 g of vegetable charcoal
- 3 Eggs
- 100 g of Wheat flour
Combine 100 g of vegetable charcoal powder with 1 kg of breadcrumbs and mix.
For the side dish
- 150 g Potatoes
- 150 g of Brussels sprouts
- 50 g confit tomatoes
- 0.5 l sunflower oil
- Extra-virgin olive oil to taste
- Salt to taste
Peel the potatoes and, with the help of a pasta cutter, cut out 20 cylinders 1 cm in diameter and 2 cm high.
Cook them in boiling salted water for 10 miniti. Keep them aside.
Cook Brussels sprouts for 3 min in boiling water and cool in water and ice. Store.
Dish composition
Cook the schnitzel in clarified butter, dipping it totally for 4 minutes. Then let it rest for 2 minutes and finish on a charcoal grill for 1 1/2 minutes.
Fry the chips in sunflower oil, sauté the Brussels sprouts in extra virgin olive oil and serve, decorating harmoniously with the three mayonnaises.
In the center place the schnitzels and distribute the vegetables around.
Address
Sine By Di Pinto
Viale Umbria, 126, 20135 Milan MI
Phone: +39 02 3659 4613
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