Veal udder, spicy fruit and Italian beer froth

Davide Oldani

For 4 people

1 kg of veal udder (soaked overnight)
3 l of water for cooking
50 g of peeled onion chopped into pieces
50 g of pealed carrot chopped into pieces
50 g of celery chopped into pieces
20 ml of sunflower seed oil
1 g of fine salt

Fruit chutney
250 g of apples, washed, peeled and cut into small cubes
250 g of pears, washed, peeled and cut into small cubes
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
180 g of raw cane sugar
0.5 g of cinnamon powder
0.5 g of nutmeg powder
12 g of fresh grated ginger
180 g of white wine vinegar
1 g of saffron pistils

Beer froth
500 ml of lager reduced to 300 ml
10 g of sugar
4 g of gelatine sheets softened in cold water
1 g of agar


Cook the udder with the water and vegetables for about 8 hours. Drain, clean and season with salt. Wrap it in Clingfilm, leave to rest for an hour, cut it into slices of the same size as foie gras and roast them in a hot pan with a little sunflower seed oil, browning on all sides.

Fruit chutney
Place the vinegar, orange and lemon juice and sugar in a pan and leave to reduce to a syrup. Add the fruit and spices and cook for 20 minutes. Take off the heat and complete with the orange and lemon rind and the saffron pistils.

Beer froth
Mix the sugar with the agar and add it to the beer, leave to boil for one minute, then take off the heat and add the gelatine. Chill and whisk.

Place the slice of roast udder in the middle of a plate, dress with a spoonful of fruit chutney and top with a little reduced veal juices. Lastly, pour the beer froth into a separate bowl.