Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
For the tongue 25 g of palm sugar 2 g of pink salt 160 g of salt 1.2 g of powdered ginger 2.2 l of water 1 clove of garlic 1 bay leaf 5 g of black pepper 0.3 g of chili pepper 6 cloves 4 g of mustard seeds 5 g of coriander 5 g of allspice (Jamaican pepper) 4 g of juniper
For the mustard ice-cream 3 egg yolks 3 eggs 300 g of cream 70 g of milk 5 g of salt 30 g of sugar 50 g of dark and light mustard seeds
For the vegetable giardiniera 2 l of white vinegar 1 l of water 110 g of salt 120 g of sugar a sachet of chili pepper, juniper, a clove, black pepper 5 radishes 1 white turnip sliced ginger 1 red onion
For the presentation Garlic flowers Radish leaves Dill Dried orange rind Visso Ciauscolo (salami)
For the tongue Make the marinade, toasting all the spices first and then cooling them, to keep the marinade completely cold. Take a veal tongue, rinse it well in running water and eliminate the more bloody parts (at the base). Marinate it for a week. Eliminate the marinade and cook the tongue for 12 and a half hours at 72.5 °C. Chill and store until needed.
For the mustard ice-cream Add the cream to the milk and place the previously toasted mustard seeds in infusion. Prepare a custard. Cool and process in the ice-cream maker.
For the vegetable giardiniera Scald the radishes, the turnip cut into wedges, the ginger and the red onion cut into wedges and divided, separately. Store in the liquid until needed.
For the presentation Remove the skin from the tongue, slice it finely with the slicer and mix it in a bowl with a spoonful of extra virgin olive oil. Arrange the slices of tongue on a plate, alternating then with two slices of ciauscolo. Complete with the giardiniera, the orange powder, the mustard ice-cream, the flowers and the herbs.
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