TRUFFLE FETTUCCINE WITH PRESCINSÊUA CREAM
Ingredients for 4 people
- 250 g Fettuccine with truffle Marcozzi di Campofilone
- 4 medium veal shanks
- Cornstarch or rice starch or wheat starch to taste
- 10 milliliters of previously frozen Garda extra virgin olive oil
- 20 g finely chopped celery, carrot and leek previously frozen
- 20 g fresh chopped or dried parsley
- 20 g of mountain pasture butter
- Grana Padano Riserva over 20 months q.b.
- Whole grain salt to taste
Preparation
Place the lightly breaded ossobuco with starch, frozen oil, vegetables and parsley in a vacuum cooking bag.
Seal the bag with the special machine and cook with sous-vide for 12 hours in water at 60-65°C in the special vacuum cooking trays or in ovens equipped with this cooking application.
Once you have removed the bag with the cooked ossobuchi, open it and gently pour the contents into a large saucepan.
Strip the ossobuchi of the surrounding connective tissue and bone (taking out the marrow), dice the flesh and add it to the rest of the seasoning in the casserole. Adjust for salt.
Turn on the heat and allow the liquid to reduce slightly.
Cook the fettuccine in plenty of salted water, let them soften a little, then stir them gently and bring them to the cooking point to your liking, after which drain them and transfer them to the casserole.
Toss the pasta with the sauce, stirring in the butter and Grana Padano cheese.
Truffle fettuccine with Prescinsêua cream
Ingredients for 4 people
- 250 g of Fettuccine with truffle Marcozzi di Campofilone
- 4 medium veal shanks
- Cornstarch or rice starch or wheat starch to taste
- 10 milliliters of previously frozen Garda extra virgin olive oil
- 20 g finely chopped celery, carrot and leek previously frozen
- 20 g fresh chopped or dried parsley
- 20 g of mountain pasture butter
- Grana Padano Riserva over 20 months q.b.
- Whole grain salt to taste
Preparation
Place the lightly breaded ossobuco with starch, frozen oil, vegetables and parsley in a vacuum cooking bag.
Seal the bag with the special machine and cook with sous-vide for 12 hours in water at 60-65°C in the special vacuum cooking trays or in ovens equipped with this cooking application.
Once you have removed the bag with the cooked ossobuchi, open it and gently pour the contents into a large saucepan.
Strip the ossobuchi of the surrounding connective tissue and bone (taking out the marrow), dice the flesh and add it to the rest of the seasoning in the casserole. Adjust for salt.
Turn on the heat and allow the liquid to reduce slightly.
Cook the fettuccine in plenty of salted water, let them soften a little, then stir them gently and bring them to the cooking point to your liking, after which drain them and transfer them to the casserole.
Toss the pasta with the sauce, stirring in the butter and Grana Padano cheese.
