Stabile’s palamita

In the preparing of the veal with tuna sauce we will prepare in Rome, we have chosen to use palamita, a simple and poor fish, as a moral obligation towards tuna, a fish under threat of extinction. I believe that if every chef would be able to better look at the range of the sea products available, abandoning superficialities and commonplaces, avoiding to follow only the requests of clients but perhaps becoming pro-active, and not passive, we would have a larger range of products on our tables, and true flavours as well as a new economy in the kitchen. Here’s my recipe.

Veal in palamita sauce

Recipe for 4 people

INGREDIENTS
600 g round steak of veal
150 g honey
50 ml rosemary honey vinegar
1 l water

Marinate the meat for at least 15 days in a vacuum pack. Dry and season with seasonal herbs and seeds and tie into a long tube. Put into a vacuum pack and cook at 50°C for at least 20 hours. Leave to cool

for the palamita, capers and anchovy egg
250 ml fresh whole milk
100 g purée of steamed palamita fish
1 g powdered agar agar
Maldon salt
4 whole egg shells, cleaned and steamed

Mix the milk with the powdered agar agar and boil for a few minutes. Add the purée of steamed palamita.

for the sauce sphere
20 g salted capers
5 ml honey vinegar
3 g honey
1 Cantabria anchovy in oil
20 ml water

Blend all the ingredients and freeze into some small spheres. Fill half of thy egg shells with the palamita agar agar, leave them to cool so they reach the required texture and add the caper sphere. Cover with the palamita mixture until you fill up the whole shell. Cool in the fridge.

Cut the meat into 8 mm thick slices and place on the dish. Put the egg on top (having removed the shell) and a leaf of dill. When the egg will be broken, its filling will cover the meat.