Spaghetti Khorasan Kamut Monograno Felicetti, veal ragout, hay

Ingredients - Serves 4

VEAL RAGOUT

• 100 g. Lean veal

• 100 g. mirepoix (celery, carrot and onion)

• thyme

• butter

• 15 ml white wine

• 50 ml veal demi-glace

• Juniper berries

• salt,pepper

HAY

• 500 g. milk

• 100 g. hay

• 2 g. salt

SPAGHETTI KHORASAN KAMUT

• 320 g. Spaghetti Kamut Khorasan Monograno Felicetti

• coarse salt

PREPARATION

VEAL RAGOUT

• Brown the mirepoix with butter and thyme.

• Add the diced meat, deglaze it with white wine and complete the cooking adding the veal demi-glace and the juniper berries.

• Season to taste.

HAY

• Leave all the ingredients in a cold infusion overnight.

• Filter everything, warm up to 60 ° C and allow the milk skin to form.

• Lay a sheet of baking paper over the milk skin to remove it, then let it dry.

• Whip the remaining milk into a foam.

SPAGHETTI KHORASAN KAMUT

• Cook the spaghetti in plenty of salted water, drain and stir them in the veal ragout.

• Place them in the center of the plate and complete the dish with the soft hay foam of the milk chips.