Raviolotti with Polenta and Montasio DOP Cheese, Braised Veal Cheek, Green Asparagus, Jerusalem Artichoke, and Pomegranate
x4
Ingredients for 4 people
12 Raviolotti with Polenta and Montasio DOP cheese Divine Creazioni Surgital
For the braised veal cheek
4 veal cheeks (approx. 800 g)
50 g carrots
50 g onions
50 g celery
2 juniper berries
10 black peppercorns
1 bay leaf
1 liter red wine
500 g reduced veal stock
butter
extra virgin olive oil
salt, pepper
For the Jerusalem artichoke purée
200 g Jerusalem artichokes
80 g potatoes
2 shallots
extra virgin olive oil
butter to taste
Other ingredients
Pomegranate
Green apple blossoms
Cacioricotta cheese
Green asparagus
Procedure
For the braised veal cheek:
Dice the vegetables and clean the meat. Brown the meat in a pan with butter and oil. Once the meat is well-colored and caramelized, add the vegetables, bay leaf, and spices, letting them soften and release their flavors. Add the red wine, and when it starts to boil, add the veal stock. Cook in a covered pan for about 3-4 hours in a static oven at 160°C. When tender, remove the cheeks from the stock and strain it. Once strained, reduce further and add the cheeks back in. Season with salt and pepper and keep warm until serving.
For the Jerusalem artichoke purée:
Dice the peeled potatoes and Jerusalem artichokes. Heat some oil and sauté the shallot; add the diced potatoes and Jerusalem artichokes. Add a pinch of salt, then cover with broth and let it all soften. Once cooked, let it cool slightly and blend.
For the green asparagus:
Peel the asparagus with a vegetable peeler, separate the tips from the stems, and cut the stems into diamond shapes. Cook them in salted boiling water for 2 minutes.
Once the Raviolotti are cooked in salted boiling water, drain and glaze them by sautéing with the veal cheek cooking sauce; plate them, adding the veal cheek previously cut into 2×2 cm cubes, and finish with green asparagus tips, Jerusalem artichoke purée, pomegranate for freshness, green apple blossoms, and a sprinkling of Cacioricotta.
MATTIA PIFFER
