Piedmontese Ramen | Matteo Baronetto | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 800 ml white stock of meat
• 2 g of anchovy colatura
• 5 ml hazelnut oil
• 4 ground mushrooms
• 1 small red pepper
• ½ clove of garlic
• 1 carrot
• 1 celery stalk
• 1 small white onion
• 10 g veal jus
• 250 g cornmeal polenta
• 1 l water
• 50 g pasteurized egg yolk
• 1 sliced smoked chestnut
• 3 slices of roasted leek
• 3 lozenges of roasted skinless bell bell pepper
• 1 cube of boiled head
• 10 g raw meat
• 1 small buttered cardoncello
• 1 egg cooked at 64°C
• 3 thin slices of daikon
• 3 thin slices of radish
• 2 small dried kale leaves
• 30 g grated raw horseradish
• 1 filet of Cantabrian anchovy in 3 pieces
• 3 toasted hazelnuts
• 10 g fresh pasta noodles
• 2 slices of black truffle