Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
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
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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