“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy salt

Gennaro Esposito

INGREDIENTS

For 4 people

For the salad
240 g of "per e muss" cut into strips (previously boiled veal foot and face)
40 g of fennel chopped into pieces
40 g of Nocerino DOP onion cut into julienne strips
4 glazed Montella chestnuts
2 lemons
Anchovy salt
Pepper

For the lemon jelly
125 cc of water
the rind of 2 lemons
15 cc of lemon juice
10 g of gelatine sheets

For the celery sauce
250 g of celery juice
the juice of 1 lemon
5 g of extra virgin olive oil
Salt

 

METHOD

For the salad
Dress the "per e muss" in a bowl with the lemon juice, salt and freshly ground pepper.

For the lemon jelly
Pour the water in a pan with the lemon rinds, heat to 85 °C, take off the heat and add the lemon juice. Blend everything and filter through a Chinoise sieve. Add the previously soaked and squeezed gelatine and place everything in the fridge for about 30 minutes.

For the celery sauce
Mix all the ingredients with the help of a hand blender and leave to rest.

Presentation
Place the "per e muss" on the plate, topping with a sliced chestnut, the fennel, onion julienne and a few pieces of lemon jelly. Complete with the celery sauce and the anchovy salt.


 

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