A psychedelic veal in London

The following recipe, created by Massimo Bottura, chef at Osteria Francescana in Modena, is one of the 7 dishes that form the super-menu designed for Identità London 2013. This will be a journey across Italian flavours to be enjoyed at Harrods in London, on April 28th 2013. Together with Bottura there will also be Carlo Cracco, Gennaro Esposito, Enrico and Roberto Cerea, Davide Scabin and Luciano Monosilio, a total of 13 Michelin stars. £ 150 per person. 100 available seats. For bookings +44.(0)20.72256874, concierge@harrods.com

Beautiful Psychedelic Veal, not Flame Grilled

for the purée
200 g ratte potatoes
50 g Bianca Modenese cow butter
100 g Bianca Modenese cow whole milk
Villa Manodori extra virgin olive oil

Cook the ratte potatoes, peel them and mash them. Put them in a copper casserole tin with a little Bianca Modenese butter (better if produced on the same day) and whole milk from the same breed. Whip with a bamix gradually adding the extra virgin olive oil. Salt to taste

for the intense chlorophyll
100 g parsley
30 g basil
20 g watercress

Bring some water to 75°C and leave the herbs in infusion for 60 seconds. Drain and quickly cool down in water and ice. Dry carefully using gauzes and put in the fridge for two hours. Finally blend with 100 cc of natural water and filter for a night in the fridge.

for the balsamic sauce
200 g meat cooking juices
100 g Dark Cherry balsamic vinegar

Mix the meat cooking juices with the cherry balsamic vinegar and reduce to a half.

for the fillet

Veal fillet
Vegetal aromatic ember
Ember aromatised oil

Carefully clean the fillet. Wrap it with the embers’ ashes. Put it in a vacuum pack and cook it at 64°C for 25 minutes. Serve the clean fillet spread with some ember aromatised oil on top.

Campanina apple mustard
Beetroot concentrate