Ingredients for 4 people
12 Le violette with purple potatoes Vitelotte
4 veal cheeks
10 g citrus zest
10 g lemon zest
10 g mandarin zest
12 florets of Romanesco cauliflower
1 celery stalk
1 carrot
1 red onion
Rosemary
White wine
40 g sugar
100 g water
Extra virgin olive oil, as needed
Vegetable broth, as needed
Procedure
Cut the citrus zest into strips, blanch them three times, changing the water each time, and store them in a syrup made with 100 grams of water and 40 grams of sugar. Chop the vegetables and sauté them in olive oil, add the veal cheeks and deglaze with white wine. Cook, adding broth as needed. Once very tender, shred the veal and return it to the same pot; add chopped rosemary, seasoning with salt and pepper. Blanch the Romanesco cauliflower, leaving it al dente. Using a square mold, layer the braised veal alternately with the Le Violette, which have been cooked for 5 minutes in boiling salted water and then drained. Garnish with citrus zest, Romanesco florets, and drizzle with extra virgin olive oil.
Chef Maurizio Bardotti
Recipe from Volume III “Giovani Talenti” for Divine Creazioni
Curated by Elsa Mazzolini – La Madia Editore
