Recipe by Massimo Bottura: Not boiled Bollito (boiled meat)
Ingredients for 4 Servings
For the Meat
- 250g veal tail
- 80g pork cheek
- 150g veal tongue
- 200g beef belly
- 200g beef head
- 250g cotechino (Italian sausage)
- 3 celery stalks
- 3 carrots
- 2 onions
- 6 bay leaves
- 1/2 liter capon broth
For the Gelatin
- 2 red bell peppers
- 2 yellow bell peppers
- 250 ml aged white wine vinegar
- 50g sugar
- 5g salt
- 4.5g Gellan (a gelling agent)
- 2 Cantabrian sea anchovies
- 20 Serragghia capers from Gabrio Bini
For the Parsley Air
- 200g de-stemmed parsley
- 300g natural water
- 30g sugar
- 5g salt
- 5g Citrus (a citrus-based product)
- 1.5g lecithin
For the Onion Jam
- 200g onions
- 50g sugar
- 50g young balsamic vinegar
- 50g butter
- 50g red wine
For the Campanine Apple Mustard
- 1kg Campanine apples
- 300g sugar
- Juice of 5 lemons
- Mustard essence drops
Method
For the Meat
Chop carrot, celery, and onion. Place different cuts of meat in separate vacuum bags with a drop of capon broth and diced vegetables. Cook the meats in a sous-vide bath at different temperatures: veal tail and head at 63°C (145.4°F) for 36 hours, cheek, tongue, and veal belly at 63°C (145.4°F) for 24 hours, cotechino at 63°C (145.4°F) for 16 hours.
For the Gelatin
Put vinegar, sugar, and salt in a pan. Reduce by half. Add coarsely chopped peppers to the reduction. Cover and cook over low heat for 5 minutes. Let rest for 30 minutes. Blend, strain, and add 4.5 grams of Gellan. Heat the liquid to 95°C (203°F).
For the Parsley Air
Blanch parsley for a few seconds and immediately immerse in cold water. Drain and dry. Blend parsley with water, salt, sugar, and Citrus in a blender, strain. Use a Bamix at maximum speed to create parsley air after adding lecithin to the liquid.
For the Onion Jam
Cook onions in a copper pan with sugar and butter on low heat for about half an hour to completely absorb the liquids. Then add red wine and balsamic vinegar. Cook until fully evaporated to a jam-like consistency.
For the Campanine Apple Mustard
Cut apples into small slices, mix with lemon and sugar, let macerate for 2 days. In a 45 cm diameter copper pan, sauté apples, adding maceration liquid little by little. Finish by dissolving mustard essence drops in the last scoop of liquid and add to the pan, allowing it to absorb.
Plating
Serve the meat cuts mixed with their cooking juices to your preferred balance. Accompany with warm bell pepper gelatin, parsley air, onion jam, Campanine apple mustard, anchovies, and capers.
Photography by Paolo Terzi
