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Ginger linguine with veal head and cocoa grains | Valentino Cassanelli

ricetta linguine al cacao

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


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


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 


Place the head fondant at the center and lay a nest of linguine on top; finish with cocoa grains, veal jus, and ginger sprouts.

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