Veal in three: raw, marinated, and cooked pink – Chef Fulvio Siccardi

Ingredients

1) Raw

• 160 gr. raw veal leg
• 20 ml. of citronette
• 2 g of anchovy paste
• 50 g. Seirass ricotta
• 10 g grated Parmesan cheese
• 1 drop of “Oro in cucina – oil with black truffle Tartuflanghe”
• salt and pepper to taste
• Extra virgin olive oil
• Celery, carrot and radish brunoise
• Valerian for decoration
• “Truffle Perlage – Tartuflanghe”

2) Marinated

• 160 gr. marinated veal topside carpaccio with
• spices, salt and sugar for 2 days
• 20 g mixed salad
• 20 g parmesan flakes
• 60 ml. lime and parmesan emulsion
• Chives to taste
• 1 drop of black truffle oil
• Extra virgin olive oil
• Carrot Julienne

3) Pink terracotta

• 120g milk-fed veal rump, vacuum-packed and steamed at 75°C and 48°C at the core
• Cavour sauce:
• Mayonnaise made in a blender with vinegar, white wine, salt, whole eggs, salt, 1 drop of truffle oil, and chopped pickled cucumbers, capers, spring onions, parsley, and anchovies. Garnish with a caper flower.
• Julienne tomato.

Preparation

1) Raw

Pound the meat with a knife and season with citronette, salt, and pepper. Stuff it with ricotta seasoned with Parmesan, salt, and truffle oil. Shape it into a ball or use a pastry cutter.

2) Marinated

Using a slicer, cut 4 slices per person and lay them out lengthwise, with the ends touching each other. Arrange the salad leaves along the length of the meat and grate the Parmesan shavings. Roll the meat into a loosely crisscross shape.

3) Pink terracotta

Using a slicer, cut 5/6 slices of veal per person and form a sort of rose.

Finish:

In a long rectangular dish, arrange the raw meatball, the vegetables seasoned with a little oil, and a few lamb's lettuce leaves. Season the surface with fine salt and drizzle with a little oil. Arrange the marinated veal spiral in the center, drizzle with the emulsion, and garnish with a few lettuce leaves and the carrot julienne on top. Finish with the suckling veal rose, drizzle with the Cavour sauce, and the caper flower.

Fulvio Siccardi