Quadrelli with lamb and thyme, veal reduction flavored with cinnamon, San Marzano semi-dried tomatoes, and Neapolitan tarallo crumbs
x4
Ingredients for 4 people
24 Quadrelli with lamb and thyme Divine Creazioni Surgital
g. 60 San Marzano semi-dried tomatoes
Neapolitan tarallo
For the veal and cinnamon reduction:
g. 100 onion
g. 100 carrots
g. 100 celery
2 bay leaves
g. 2 black peppercorns
g. 10 tomato paste
g. 100 red wine
g. 30 extra virgin olive oil
g. 10 whole cinnamon sticks
g. 20 salt
g. 200 veal bones
g. 25 butter
g. 25 all-purpose flour
Procedure
Prepare a mirepoix with onion, carrot, and celery; sauté with extra virgin olive oil in a pan. Add veal bones previously roasted in the oven at 200°C for about 30 minutes; turn carefully and deglaze with red wine. Cover the bones with water, tomato paste, black peppercorns, cinnamon, bay leaves, and salt. Cook for about 3 hours, skimming as needed. Strain to recover the liquid and continue reducing in a pan over high heat. Thicken the veal jus (about 500 grams) with a dark roux made from butter and flour. Cook the Quadrelli in plenty of salted water, drain, and toss them in a pan with the veal reduction flavored with cinnamon.
Arrange the Quadrelli on the plate spaced apart so that each can fully express its flavor in a single bite; accompany with San Marzano semi-dried tomatoes, Neapolitan tarallo crumbs, and the remaining sauce to garnish the plate.
Chef Antonio Danise
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore
