Beef Heart | Terry Giacomello

Ingredients for 4 people

For the beef heart

• 100 g of clean whole veal heart (Rendena breed)
• 70 ml of beetroot juice
• 60 g of Maldon salt
• 150 g of muscovado sugar
• 30 g of cane sugar
• 10 g of grilled lemon leaves
• 1 grilled onion
• 10 g of coriander
• 10 g of fennel seeds
• 10 g of cardamom
• Wasabi to taste
• Seaweed to taste
• Mixed salad greens to taste

Method

For the heart

Prepare the marinade juice for the heart using: 70 ml of beetroot juice, 60 g of Maldon salt, 150 g of muscovado sugar, and 30 g of cane sugar. Mix all the ingredients and place in a vacuum bag. Insert the clean heart and let marinate for 35 days at room temperature. Occasionally check the process, ensuring that no alterations occur during marination. After 35 days, remove the heart from the bag, then store it in the refrigerator.

For the spices

Grill 10 g of lemon leaves and 1 onion, chop both with coriander, fennel seeds, and cardamom. Store in an airtight jar.

For the compote

Cut fresh wasabi into small cubes, cook with 50 g of sugar and 80 ml of water. Once the wasabi has softened, add the wakame seaweed and blend everything.

Plate composition

Slice the heart very thinly and place it on a serving plate. Then add the mixed salad greens on one side. Over the heart, add the spice powder and the wasabi and seaweed compote. Finish with a drop of extra virgin olive oil and Maldon salt.

Photo by Gianluca Poli