Cialson with ox tail, anchovy gratin and puntarelle

Filippo Gozzoli

INGREDIENTS

Anchovy gratin
320 g of Grana Padano
30 g of softened butter
280 g of bread without the crust
anchovy powder

Potato pasta
1 kg of cooked mashed potato
200 g of flour
50 g of potato starch
1 egg yolk

Ox tail
7800 g of ox tail
300 g of onions
250 g of tomatoes
3 carrots
1 leek
2 sticks of celery
3 bay leaves, salt, pepper
1 l of red wine
 

 

METHOD

Anchovy gratin
Dry the anchovies and grind into a powder. Mix all the ingredients together and roll into the form required.

Potato pasta
Mix the ingredients together and season with salt and pepper. Try to make a sheet between 5 and 6 mm thick which you will then use to make the "cialson" in the desired shape (usually a half moon).

Ox tail
Marinate everything for 24 hours. Remove the ox tail from the marinade, dry it and roast it in a pan. Add the vegetables. Add the red wine and then the stock. Cook on a low heat until the meat, which will now be very tender, comes away from the bone.

For the stuffing, unite the veal base, finely chopped celery, carrot and onion and the cooked, tender meat.

Serving
Finely chop the puntarelle and stew them in a pan with garlic and thyme. Position the gratin in the centre of a plate, colour it under the overhead grill and top withe the stewed puntarelle, positioned using a round pastry cutter. Place the pan roast "cialson" in the centre of the puntarelle. Finish off the dish with two slices of red onion, seared and flavoured with vinegar.

 

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Filippo Gozzoli

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