Serves 2
Ingredients
Veal
1 pc Veal Tenderloin – 120g, season with salt and white pepper
20g butter, sott
3g sliced black truffle
2pcspork lardo batons
White clay rolled out to ½ cm thick
Gnocchi
1kg potato
300g flour
1egg
Salt
Green pea puree
500g green peas
10g chicken stock
50g butter
Salt
Veal jus
Sherry vinegar
Hazelnut oil
Method
Veal
Using a small cutter (Japanese NO1) cut out 2 holes length ways and place the lardo inside.Spread the butter over evenly and then lay the truffle on top.Wrap in parchment paper and tie with string.Place the veal on the small clay slab, put the big one over the top, seal the edges with some water and trim the edges.Bake in the oven 165℃ until internal temperature receives 39℃. Allow to rest until the internal temperature is 51℃ for medium rare.
Gnocchi
Mix all the ingredients together and cut up into small balls. Then, use a fork to make strips into the dough.Add the small gnocchi’s into a boiling salted water with oil. Take it out when the gnocchi floats.
Green pea puree
Blanch the green peas until soft. Transfer to a thermo mix and add chicken stock and butter. Blend until smooth. Season and pass through a fine sieve.Put into piping bags and cool it immediately in ice.