Ingredients for 4 people
320 g Ravioli del Plin
100 g artisanal butter
2 white onions
150 g Murazzano cheese
100 g cream
10/15 toasted hazelnuts
veal loin bones
200 g celery
200 g carrots
200 g onions
sage, bunch of herbs
0.75 l double-malt amber beer
xanthan to bind
Procedure
Prepare a base of celery, carrots, and onions cut into uniform cubes. Break the veal bones and roast them in the oven at 200°C until golden brown. Transfer them to a pot, cover with water, add the herbs, and bring to a boil. Let it simmer for a couple of hours, skimming off any impurities.
Strain the liquid and add the non-hopped amber double malt beer, reducing it further. Clean and trim the onions, placing them whole in a vacuum-sealed bag with oil, salt, pepper, and a glass of water. Cook in a steam oven at 100°C for about 2 hours. Once cooked, strain the liquid and lightly thicken with xanthan gum.
Melt the Murazzano toma cheese with the cream in a double boiler, then blend and strain it. Place the mixture in a siphon with 2 charges and keep warm. Cook the Ravioli del Plin and sauté in a pan with butter, some sage leaves, and the beer reduction sauce.
Cover the plate with the onion sauce, arrange the Ravioli evenly on top, and dispense the Murazzano Toma cream over each portion using the siphon. Garnish with toasted hazelnuts and a few drops of the reduced sauce.
Chef Christian Meloni del Rio, Regional Union of Chefs Piemonte.
