Valentino Cassanelli's recipe: Ginger linguine with veal head and cocoa grains
For the head fondant
- 1 calf's head
- 2 onions
- 2 cloves
- 1 bay leaf
- Salt to taste
- White vinegar to taste
Procedure
De-bone the head, obtaining a single piece, and save the tongue on the side.
Roast the skull for 45 minutes at 190° C and make a reduced stock with roasted onions, bones, cloves and bay leaf. When the broth is ready strain it and cook the head in it, keeping it flat for about 4 1/2 hours, and the tongue for 45 minutes.
When cooked, clean it of any excess fat and nerves and make rectangles with the cheeks and tongue to make a roll that has the rind of the head on the outside. Cool and cut into portions, which should then be regenerated with some of the stock.
For the linguine
- 280 g durum wheat linguine
- 40 g ginger juice
- 1 clove of poached garlic
- 5 g extra-virgin olive oil
- 600 g vegetable broth
- 20 g butter
- 15 g Parmigiano Reggiano
- Salt to taste
- Ginger to taste
Procedure
Brown a poached garlic clove with a little extra virgin olive oil, remove garlic, add vegetable broth and ginger juice; as soon as it comes to a boil, cook linguine like a risotto. Adjust salt and stir off the heat with Parmigiano, butter and a pinch of grated ginger.
Dish composition
- Cocoa grains to taste
- Ginger sprouts to taste
- Veal jus to taste
Procedure
Place the head fondant at the center and lay a nest of linguine on top; finish with cocoa grains, veal jus, and ginger sprouts.