Piedmontese Ramen | Matteo Baronetto

For the broth

• 800 ml white stock of meat
• 2 g of anchovy colatura
• 5 ml hazelnut oil
• 4 ground mushrooms
• 1 small red pepper
• ½ clove of garlic
• 1 carrot
• 1 celery stalk
• 1 small white onion
• 10 g veal jus

Procedure

Starting with a classic white stock of meat, add all the ingredients cold and bring to a gentle simmer. After about an hour, strain through thin gauze.

For the fried polenta

• 250 g cornmeal polenta
• 1 l water
• 50 g pasteurized egg yolk

Procedure

Bring the polenta to cook, when finished, add the yolk, let cool by spreading it out on a plate, cup and fry in seed oil.

Other ingredients and cooking

• 1 sliced smoked chestnut
• 3 slices of roasted leek
• 3 lozenges of roasted skinless bell bell pepper
• 1 cube of boiled head
• 10 g raw meat
• 1 small buttered cardoncello
• 1 egg cooked at 64°C
• 3 thin slices of daikon
• 3 thin slices of radish
• 2 small dried kale leaves
• 30 g grated raw horseradish
• 1 filet of Cantabrian anchovy in 3 pieces
• 3 toasted hazelnuts
• 10 g fresh pasta noodles
• 2 slices of black truffle

Dish composition

Compose the dish by placing the items carefully in a bowl and pouring the boiling broth over them.

Serve on the side 3 thin slices of leek wagyu bresaola, which we are going to dip into our ramen. Finish by serving on the side three pieces of polenta previously fried in plenty of oil.

Cover photograph by Davide Dutto