Carmen Vecchione
D-Limousine belly salad with puntarelle and mustard by Gian Pietro e Giorgio Damini
Dall'Italia Prato Nevoso, montagna & cibo. Viaggio nella località del Cuneese che cresce anche grazie alla gastronomia
For 4 people
For the salad 240 g of "per e muss" cut into strips (previously boiled veal foot and face) 40 g of fennel chopped into pieces 40 g of Nocerino DOP onion cut into julienne strips 4 glazed Montella chestnuts 2 lemons Anchovy salt Pepper
For the lemon jelly 125 cc of water the rind of 2 lemons 15 cc of lemon juice 10 g of gelatine sheets
For the celery sauce 250 g of celery juice the juice of 1 lemon 5 g of extra virgin olive oil Salt
For the salad Dress the "per e muss" in a bowl with the lemon juice, salt and freshly ground pepper.
For the lemon jelly Pour the water in a pan with the lemon rinds, heat to 85 °C, take off the heat and add the lemon juice. Blend everything and filter through a Chinoise sieve. Add the previously soaked and squeezed gelatine and place everything in the fridge for about 30 minutes.
For the celery sauce Mix all the ingredients with the help of a hand blender and leave to rest.
Presentation Place the "per e muss" on the plate, topping with a sliced chestnut, the fennel, onion julienne and a few pieces of lemon jelly. Complete with the celery sauce and the anchovy salt.
(482)
