Soften the shallot along with the garlic in the olive oil. Add the tongue, continue cooking and then add the herbs, gherkin, capers and compote toe. Add the Madeira and season to taste. Simmer for 20 minutes and then add 4 soaked leaves of gelatine. Remove from the pan and allow to cool.
Roll out the pasta and cut circles from it. Fill them with the veal tongue and then fold and pinch them closed to make ravioli. Boil for 3 minutes in water or bouillon. Make the emulsion in the blender by mixing everything together for 15 minutes at 80°C (176°F) and then pass through a sieve. Place in a siphon with 2 cartridges and keep warm at 65°C (149°F). Garnish with thyme flowers, veal jus and the Parmesan emulsion.
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