The tongue and the trout

Second to last episode of our series of recipes to be tasted at Identità Rubitt, a whole day dedicated to small dishes of great cuisine, on Sunday 16^th June, from noon to 9.30 pm at Dopolavoro Bicocca in Via Chiese 2 in Milan. Today we unveil the recipes by Alice Delcourt, chef at Erba Brusca, and Cesare Battisti of Ratanà, same ownership for the two restaurants with a different spirit. Delcourt prepares a trout. Battisti a veal tongue (vitello sanato piemontese).

Tickets to enjoy this marathon of delicious dishes cost 25 euros (20 euros if you by them here, in advance). For each ticket you receive 9 coupons for 9 rubitt, a Birra Moretti, a Acqua Panna or S.Pellegrino drink and a Lavazza coffee. Wine and each extra dish/drink cost 3 euros.

Alice Delcourt’s Rubitt
Marinated trout with oil, grapefruit and mint

INGREDIENTS
1 trout fillet
500 g sugar
500 g salt
10 g pepper corns
3 grapefruits
mint leaves

METHOD
Clean and debone the trout fillet. Mix the sugar, salt and pepper corns and carefully cover the trout. Leave it in the fridge, wrapped in sugar and salt for 5-6 hours. Rinse and dry the trout, then cover it with olive oil and leave it for at least 6 hours (you can also preserve it this way). Peel the grapefruit, cut each slice into 3 pieces. Pick a few leaves of fresh mint.
Cut the trout into very thin slices and place them on the plate. Place a small piece of grapefruit on each slice and a few mint leaves. Season with a little grapefruit juice, some pepper and oil.

Cesare Battisti’s Rubitt
Bread, tongue and satureja green sauce

Recipe for 8 people

INGREDIENTS
1 veal tongue (vitello sanato piemontese)
8 slices of bread
100 g green celery leaves
60 g satureja
5 tablespoons of olive oil
3 tablespoons of high quality vinegar
4 anchovies
20 g capers
50 g dried tomatoes
grated organic lemon zest
smoked salt

METHOD
Boil the tongue for an hour and a half into some water aromatised with rosemary and satureja. Once it is ready, peel it as soon as possible because if you wait until it cools down it will be very difficult to do so. Meanwhile, toast the bread in the oven. For the green sauce, put all the ingredients into a blender and blend until you obtain a creamy texture (avoid a very smooth texture). Cut the tongue into fairly thick slices and sauté these in a pan until they become crispy. Assemble the dish by putting a slice of bread on the plate followed by green sauce, tongue and smoked salt. Decorate the dish with a few satureja flowers.