Valentino Cassanelli’s Linguine with Ginger, Veal and Cocoa Nibs
Born in Modena, chef Valentino Cassanelli cut his teeth at some of the world's best restaurants, including Nobu and Locanda Locatelli in London.
Keywords
- hotels & travel
Ingredients
- 1 veal head
- 2 onions, roasted
- 2 cloves
- 1 bay leaf
- salt
- 80g white vinegar
- 1L water
- 280g durum wheat linguine
- 40g ginger, juiced
- 1 clove of unpeeled garlic
- 5g extra virgin olive oil
- 600g vegetable stock
- 20g butter
- 15g Parmesan
- ginger as needed
- cocoa nibs
- ginger sprouts
- veal jus
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