Veal fillet “Raviolo” with bone marrow

Emanuele Scarello

For 4 people

600 g of veal fillet
100 g of veal bone marrow
500 g of distilled Mediterranean pine
1 g of juniper oil
1 g of thyme
2 g of rosemary
powdered sea salt


Cold smoke the fillet, paying attention not to raise the temperature. Soak the marrow in the pine water at 25 °C, then place in the fridge and leave overnight.
Sieve the marrow, add the thyme, rosemary, juniper oil and mix thoroughly. Spread to a thickness of 1 cm and place in the fridge. Cook the fillet in a vacuum at 65 °C for 20 minutes. Cool.

Cut the fillet and place a cube of marrow in the centre, folding it up like a raviolo. Warm in the oven at 50 °C for 5 minutes and serve with horseradish sprouts, winter herbs and powdered sea salt.