Veal ragout with nitrogen and rice lasagne

Andrea Berton

INGREDIENTS

For 4 people

For the pasta
250 g of rice
500 g of water
20 g of extra virgin olive oil
20 g of cornflour
20 g of potato starch
20 g of plain flour
100 g of grated Parmigiano Reggiano

For the rice cream
200 g of boiled rice
50 g of acid butter (30 g of white wine and 20 g of vinegar reduced by 2/3, whipped up with 50 g of butter)
20 g of Parmigiano Reggiano


For the ragout
500 g of veal shoulder
50 g of celery
40 g of carrot
70 g of onion
½ a clove of garlic
1 sprig of rosemary
1 sprig of thyme
½ a lemon (rind)
200 g of tomato sauce
1.5 l of slightly reduced veal base
100 g of butter
60 g of extra virgin olive oil
1.5 dl of red wine
2 l of liquid nitrogen
salt

For the sauce
250 g of beef consommé
1 grating of nutmeg
75 g of cream
20 g of extra virgin olive oil
0.3 g of Xanthan gum

For the garnish
tomato powder (dried confit tomatoes grated into powder using a Microplane grate)

 

METHOD

For the pasta
Blend 250 g of fine rice to obtain a fine powder, then sieve it and weigh out 150 g, adding 200 g of water and oil. Leave the mixture to rest for an hour. Add a further 200 g of water, the cornflour, potato starch and flour, mix thoroughly and heat gently until it thickens slightly. Take off the heat and add the remaining 100 g of water. Spread this paste on sheets of baking paper and cook in the microwave for 40 seconds. Sprinkle with Parmigiano and return to the microwave for 18 seconds.

For the rice cream
Cook the rice in salted water for 20 minutes, then drain it, transfer it to the Bimby and whip it up with the acid butter and Parmigiano. Add salt and pepper if required.

For the ragout
Clean the celery, carrot and onion. Chop them and place them to stew in a pan with the oil and the bouquet garni made up of garlic, thyme, rosemary and lemon rind. Mince the veal shoulder and fry gently with a little oil and butter until well caramelised, then add the meat to the herbs, add the red wine and leave to evaporate. Add the tomato sauce and veal base. Cook for an hour and add salt and pepper to taste. Blend in the Bimby to obtain a smooth mixture. Place the "creamed ragout” in a baby's bottle and allow it to fall in droplets into the liquid nitrogen when ready to serve; scoop the drops out and drop them on the boiling sauce around the lasagne.

For the sauce
Mix the consommé with the oil and Xanthan gum, add the nutmeg and then the cream.

Pour the boiling sauce into a bowl. Meanwhile take the crispy rice sheets and the cream and position them on the sauce, drop the iced ragout all around and sprinkle with the tomato powder.

 

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 Credits Brambilla-Serrani

Andrea Berton

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