Serves 6
For the Veal
Ingredients
- 1 veal head
- 2 onions, roasted
- 2 cloves
- 1 bay leaf
- salt
- 80g white vinegar
- 1L water
Method
- Place the veal head into a saucepan and roast for 45 minutes at 190°C.
- Make a broth by adding roasted onions, cloves and a bay leaf. Add the water and white vinegar to cover and simmer for 4 ½ hours, adding the tongue 45 minutes before the end.
- Once everything is cooked, remove the meat, discarding any excess fat and nerves. Roll it up until you have a cylinder of roughly 6cm and cut the meat into 3cm pieces. Warm the meat up in the broth before serving.
For the Linguine
Ingredients
- 280g durum wheat linguine
- 40g ginger, juiced
- 1 clove of unpeeled garlic
- 5g extra virgin olive oil
- 600g vegetable stock
- 20g butter
- 15g Parmesan
- salt to taste
- ginger as needed
Method
- Brown the clove of unpeeled garlic with a little extra virgin olive oil.
- Remove the garlic and add the vegetable stock and ginger until it starts to boil.
- Add the linguine until cooked and season with salt. Take the pan off the heat and add the Parmesan, butter and some grated ginger, stirring together until it reaches a creamy consistency.
To Complete the Dish
Ingredients
- cocoa nibs
- ginger sprouts
- veal jus
Method
- Place the piece of veal in the centre of the dish and cover it with a nest of linguine.
- Finish with cocoa nibs, veal jus and ginger sprouts.
This recipe is courtesy of chef Valentino Cassanelli of Michelin-starred Lux Lucis at Principe Forte dei Marmi in Italy.