Spaghetti Khorasan Kamut Monograno Felicetti, veal ragout, hay

Chef: Norbert Niederkofler
Cooking time:
1:30
Difficulty:
Medium

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.