Quadrelli with Chianina beef meat and king oyster mushrooms, Parmesan Reggiano 36 months fondue, veal jus, and Pollino black truffle
x8
Ingredients for 8 people
24 Quadrelli with Chianina beef meat and king oyster mushrooms Divine Creazioni Surgital
For the fondue:
500 g Parmesan Reggiano 36 months
100 g milk
200 g cream (top layer)
For the jus:
veal stock q.s.
1 veal shank
1 kg onions, chopped
1 kg celery
1 kg carrots
butter q.s
1 glass of Primitivo di Manduria
For finishing:
200 g king oyster mushrooms
20 g Pollino black truffle
Procedure
For the fondue: Combine cream and milk and bring to 70°C, add Parmesan Reggiano and reduce until a creamy and velvety consistency is achieved. Strain and keep in a small pot.
For the veal jus: Clean and chop the vegetables, sauté them over high heat being careful not to burn them; once browned, add the veal shank previously roasted in the oven at 200°C for 30 minutes and cover everything with veal white stock (broth). Boil for 3/4 hours. Once reduced, strain and further reduce with a knob of butter: this will result in a shiny and aromatic sauce.
Cook the pasta in plenty of salted water. Drain and sauté in a pan with a bit of butter; place it on a plate and drizzle with the two sauces, finally finish with sautéed king oyster mushrooms and black truffle.
DOMENICO DI TONDO Recipe from Volume III “Young Talents” for Divine Creations Edited by Elsa Mazzolini – La Madia Editore
