Bauletti® with Barolo DOCG slow braised beef, raspberry caviar, brown stock with licorice powder, topinambur chips
x4
Ingredients for 4 people
For the raspberry caviar
100 g raspberry pulp
1 g agar
Seed oil to taste
For the brown stock
500 g veal bones
50 g celery, carrots and onions
1 glass of white wine
Aromatic herbs to taste (laurel, sage, rosemary)
EVO oil to taste
Potato starch to taste
For the topinambur chips
100 g topinambur
Sunflower oil to taste
20 Bauletti® with Barolo DOCG slow braised beef
For the topping
Licorice powder to taste
Small herb bouquet
Procedure
Mix the agar with a little water then bring to the boil and pour into the raspberry pulp while stirring. Drop the mixture into well-cold oil to form small spheres. Drain and store in the refrigerator.
Toast the veal bones in the oven. Meanwhile brown the roughly chopped vegetables in oil, add the herbs, add the white wine and allow to evaporate. Cover generously with cold water and simmer for a few hours. Strain and bind with potato starch or similar.
Thinly slice the topinambur after washing then dip in hot oil. Drain and wipe off excess fat.
Stir the Bauletti® in a pan with butter, a little cooking water and grated Parmesan cheese after cooking them as indicated.
Serve the Bauletti® with raspberry caviar, brown stock and finish with herbs, topinambur chips, licorice powder.
TIPS
To give more flavour and enhance the meat filling, it is recommended to whip the Bauletti® directly in the pan with the brown stock.
