Recipe of Errico Recanati: The calf's head is lost in Portonovo Bay
Ingredients for 4 persons
- 1 Head of veal
- Celery, carrots, onions to taste
- 2 Leeks
- Lemon peel
- Pepper
- Bay leaves, parsley and thyme
- 300 g of moscioli di Portonovo (wild Conero mussels)
- 2/3 sprigs of Paccasassi del Conero
- 3/4 Montemonaco potatoes to make the waffle
- Paccasassi oil
- Burnt leek oil
- 1 kg of overcooked potatoes
- 150 ml lemon juice
- 50 ml water
- 2 g agar agar
Procedure
Cut the head in half, close it in itself and make a stock with all the herbs and spices.
Bring to cook for a few hours and then remove the head.
Meanwhile, clean the moscioli and season with oil, Verdicchio wine, parsley, basil and open them in a 100°C steam oven for 2 minutes with a perforated pan underneath to make moscioli water. Strain the moscioli water.
Using Montemonaco potatoes, make a mashed potato with some stewed shallots and apple cider vinegar.
Take 2 leeks, only the white part, clean them, wash them and cut them lengthwise and burn them over embers. Obtain burnt leek this way: for each 100 g of burnt leek, add 90 ml of grape seed oil. Blend everything together and place in a cheesecloth, thus extracting the burned leek oil.
Do the same thing for the paccasassi oil: blanch the paccasassi and then perform the same procedures as for the burnt leek oil.
For the crispy waffle, mashed potato the overcooked potatoes. Then spread on silpat and dry at 60°C for 1 day.
For burnt lemon gel, smoke 3 times water and lemon juice. Boil and add the agar agar.
Dish composition
Place the hot head first then lay the cut muscioli on top accompany with the mashed potatoes and lemon gel. Add paccasassi in oil. Cover with the broken potato wafer and serve in front of our diner with the muscioli broth.
