Savoy cabbage emulsion with veal bone-marrow and anchovies with ash

Fabio Baldassarre

For 4 people

1 Savoy cabbage
240 g of veal bone-marrow
100 g of fresh anchovies
1 slice of pig's cheek
½ an onion
1 sprig of parsley
1 sprig of rosemary
3 dl of vegetable stock
1 orange
sugar to taste
extra virgin olive oil


Cook the finely sliced onion until soft in a drizzle of oil with the pig's cheek. Add the Savoy cabbage cut into julienne strips, leave for the flavours to mingle and cover with the stock. Complete cooking, blend, add salt to taste and filter through a Chinoise sieve.

Cut the bone-marrow into cylinders measuring about 5 cm long, wrap them in cling film and place in the chiller. When they have solidified, unwrap them, sear them in a non-stick frying pan with a drizzle of oil, salt and rosemary and finish cooking in the oven for 3 minutes at 180° C.

Clean the fresh anchovies and season them with salt, paprika and the finely chopped parsley. Lay them on a rack and grill over charcoal for a few minutes. Peel the orange segments and cook them with the sugar on a baking tray in a fan oven for 40 minutes at 80° C.

Distribute the Savoy cabbage emulsion on the plates, lay over 3 cylinders of bone-marrow and 3 anchovies, alternating them. Position 3 orange segments diagonally over the cylinders and serve.