Recipe by Antonino Cannavacciuolo: Veal head Milanese style, celery mayonnaise, and prawn tartare
Ingredients for 10 people
For the celery mayonnaise
- 40g blanched celery leaves
- 30g stale white bread soaked in white vinegar
- 65g extra virgin olive oil
- ¼ clove of garlic, peeled
- 1 egg yolk
- ½ desalted salted anchovy
- Salt, pepper, lemon juice
For the prawn tartare
- 4 Sicilian prawns
For the veal head
- ½ veal head
For the breading
- 1 egg
- 30g flour
- 30g breadcrumbs
For the court bouillon
- 1 onion
- 1 celery stalk
- 1 carrot
- 6 peppercorns
- 20g white vinegar
- 2 liters water
- Salt
Other ingredients
- 200g clarified butter
Method
For the Milanese veal head
Cook the veal head in a court bouillon until tender. Once cooled, cut into cubes and bread them in the "Milanese" style.
For the celery mayonnaise
Combine all the ingredients and blend using a Pacojet, then strain through a chinois.
For the prawn tartare
Finely chop the prawns and season with oil, salt, and a little lemon juice.
Plate composition
Create strips on the plate with the celery mayonnaise and place a quenelle of prawn tartare and the Milanese veal head (previously cooked in clarified butter) on a julienne of celery leaves. Garnish with drops of oil and candied lemon sauce.
Source: www.identitagolose.it
Cover photo by Brambilla Serrani
