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.