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Home Food & Drinks Recipes Cooking Crazy calf

Crazy calf

Rezept
Kalb
Kochbuch
Italien
Emilia-Romagna

Massimo Bottura, who has been named "World's Best Chef" several times, is the rock star of fine dining and has held three Michelin stars with his "Osteria Francescana" for years. The chef presents a delicious Italian veal variation.

Massimo Bottura

Preparation time: 2 hours 15 minutes

Cooking time: 20 minutes

Ingredients for the chlorophyll

Ingredients (4 servings)
50 g Parsley
10 g Rue
10 g Rue
10 g Mugwort

Ingredients for the balsamic ice cream

Ingredients (4 servings)
10 ml Beef stock
40 ml Balsamic vinegar, very old

Ingredients for the vegetable ash

Ingredients (4 servings)
100 g Carrot, chopped
100 g Celery stalk
100 g Parsley
50 g Thyme
50 g Rosemary
50 g Sage
50 g Basil

Ingredients for the sour cherry sauce

Ingredients (4 servings)
250 g Sour cherries, washed and pitted
50 g Cherries, washed and pitted
Sugar
Corn starch
Sea salt

Ingredients for the creamy potatoes

Ingredients (4 servings)
100 g Potatoes - patate di Montese
80 ml Milk
25 g Butter
25 g Extra virgin olive oil - Villa Manodori
5 g Salt

Ingredients for the smoked milk

Ingredients (4 servings)
1 l Whole milk
Possibly smoke oil

Ingredients for the fillet of beef in ash

Ingredients (4 servings)
500 g Chianina beef fillet
Smoked milk

Ingredients for serving

Ingredients (4 servings)
73 g Charcoal oil
2 g Smoked salt
150 g Vegetable ash
  • Heat a large pan of water to 80 °C and blanch the herbs in it for 1 minute each and then immediately rinse in ice water.
  • Mix the herbs in a blender with a quarter of a liter of water for 4 minutes at the highest setting, pour into a chilled container and refrigerate overnight. The next day, pour through a fine cloth and keep the greenery that collects in the cloth.
  • Bring the beef stock to the boil in a small sauté pan, remove from the heat and stir in the old balsamic vinegar. Never let it get too hot, otherwise the balsamic vinegar will lose its aroma.
  • Bake the vegetable cuttings and herbs in the oven at 220 °C until ashy. Takes around three quarters of an hour. Then process in a blender to a powder, strain through a sieve and store in a closed container in a dry place.
  • Bring the sour cherries and cherries to the boil with a little sugar, puree, pass through a sieve and bring to the boil again. Thicken with a little cornstarch whisked in water and remove from the heat.
  • Bake the potatoes in their skins in the oven at 130 °C for just under an hour, occasionally pouring a little water onto the bottom of the oven to create steam. Leave to cool slightly, peel and pour in hot milk at 80 °C and blend with a hand blender until smooth. Gradually beat in the butter and olive oil. Season to taste with salt.
  • Smoke the milk in a wide container in the smoker/grill for half an hour. Alternatively, flavor with a few drops of smoked oil.
  • Heat the smoked milk to 75 °C in a suitable pan. Place the fillet of beef in the pan and leave to infuse at 65 °C for 40 minutes. Regulate the temperature by placing the pan on the hot hob and pulling it away again.
  • Carefully heat the creams and sauces and keep warm.
  • Remove the meat from the milk and pat dry with kitchen paper. Brush with a little charcoal oil and sprinkle all over with the vegetable ash. Cut into four portions or eight pieces.
  • Spoon the sauces and creams "wildly" onto the warmed plates and arrange the pieces of meat on top. Drizzle the meat with a drop of charcoal oil and season with a pinch of smoked salt. Finally, froth up the smoked milk with a hand blender and drizzle a few final drops on the plate.

Tip:

Wine tip

2016 Monografia Vigna Anfiteatro Romagna Sangiovese Marzeno Riserva DOC - 94 Falstaff points
Società Agricola Fattoria Zerbina

Rich, intense ruby red. Ripe red berries on the nose, delicate leather spice underpinned by a balsamic note.

zerbina.com

Illustration: Katharina Winkler

Recipe from the Falstaff cookbook "The best recipes in Italy".

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Massimo Bottura
Chef
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