5-spice spaghettini soup

Jordi Vilà

For the soup
1 veal thigh
4 kg of veal breast
1 chicken
2 knee bones
1 veal hoof
1 ham bone
3 onions
6 carrots
6 leeks
1 stick of celery
1 celeriac
18 l of water

For the spices
1 l of stock
1 clove
½ a bay leaf
¼ of star anise
3 gratings of nutmeg
1 pinch of saffron
1 small sprig of thyme
smoked eel cut into cubes

For the spaghettini
1 celeriac
10 pig's ears



For the soup
Clean all the meat and scald it. Wash it and place it in another pan, with all the ingredients. Cover the meat with the water, exceeding the level by about 10 cm, and cook for about 4-6 hours.

For the spices
Place the spices in infusion in the stock, bringing everything to the boil. Cover and set to one side.

For the spaghettini
Peel and cut the celeriac into fine slices using a slicer set to 1.25 mm. Then cut the slices into julienne strips to make spaghettini.
Cook the pig's ears and place them in a mould. When cold, slice them in the slicer set to position 2. Use a pastry cutter the same size as the base of the serving plate, cut the slices so that you have a round carpaccio.

Place the celeriac spaghettini on the plate with a little grated lemon zest and nutmeg. Place the pig's ears and the smoked eel cubes on the carpaccio. Serve with a jug full of stock.