Vegetable spaghetti in aromatic broth of seasoned spleen and barbecued pannicle | Valeria Piccini

For the vegetable noodles

• Leeks
• Carrots
• Eggplant
• Zucchini
• Red peppers

Procedure

Peel the eggplant and bell bell pepper, and of the zucchini use only the green part. Cut all the vegetables into fine juliennes about 8/10 cm long. Before serving, quickly toss the vegetables with oil and salt and arrange on the plate in a nest shape.

For the seasoned spleen

• Fresh beef spleen

Procedure

Divide the spleen into 3/4 parts, bleach it, dry it well and place it in the desiccator for 4/5 days until it is well dried.

For the spleen broth

• 2 spring onions
• 50 g desalted capers
• 4 anchovy filets
• Grated spleen
• Soy sauce and white wine to taste.

Procedure

Brown the spring onions with the desalted capers and anchovy filets. Deglaze with a little soy sauce and white wine, add 1.5 kg ice and bring to a simmer. Cook for 40 minutes, turn off the heat and add plenty of seasoned spleen after grating. Allow to steep overnight, strain and clarify if necessary.

For the diaphragm

• Beef diaphragm

Procedure

Clean the diaphragm of fat and ribbing, cell-roast for at least 4 to 5 days.

When serving, oil and barbecue 2 minutes per side, let rest on hot pass for 3 to 4 minutes, slice not too thickly

Vegetable noodles in aromatic spleen broth