4
Veal cheek, Nero d'Avola with tagliolini of celeriac and broad bean cream
> 60 minutes
veal cheeks
***
frying
sous vide
Culinaire Saisonnier
Preparation
Pare the veal cheeks and put them under salt and sugar for 2 hours. Rinse them cold with water, dry them and sauté them with the aromatic herbs. Cook them sous vide for 12 hours in a water bath at 68°C (154°F) Cool in ice water. For the gravy, cut the vegetables and brown them with guanciale and butter. Deglaze with the wine and reduce to 3/4. Add the stock and herbs and cook for 1 hour.
Pass through a sieve and reduce to a glaze. Peel and thinly slice the celeriac into sheets. Cook for two minutes in boiling water. Cool down in ice water and brush with rosemary oil, salt and pepper. Roll up the sheets and cut into tagliolini.
For the cream, fry the vegetables with the oil, add the broad beans and submerge with water. Add the bronze fennel and cook for 1 hour on low heat. Blend to a homogeneous cream. Blend the potatoes with the cream and stock at 65°C (149°F) until homogeneous. Season to taste, fill a siphon and aerate with two cartridges. Keep warm. Spoon the carrot brunoise into a bowl, cover with foam and decorate with crispy breadcrumbs and herbs.
For the veal cheek:
- veal cheeks
- salt
- sugar
- butter
- aromatic herbs
For the Nero d’Avola and fennel gravy:
- 100 g butter
- 1 carrot
- 1 stalk of celery
- 2 shallots
- 2 fennel bulbs
- 2 garlic cloves
- 70 g white mushrooms
- 100 g guanciale
- 1 l Nero d'Avola
- 400 g veal stock
- 2 star anise
- bunch of aromatic herbs
For the celeriac tagliolini:
- celeriac
- rosemary oil
- salt
- pepper
For the broad bean cream:
- 500 g double shelled broad beans
- 1 stalk celery
- 1 carrot
- 1 white onion
- 25 g olive oil
- 50 g bronze fennel
- oil
For the potato foam with aromatic herbs:
- 180 g boiled and peeled potatoes
- 150 g cream with aromatic herbs
- 150 g vegetable stock
- 1 carrot in fine brunoise
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